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Rusty's Gazpacho

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Description Edit

  • Serves 2 or 3

Ingredients Edit

Directions Edit

  1. In a blender/food processor, puree ¾ pound tomatoes with tomato juice/V-8, Worcestershire sauce, tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper.
  2. Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best).
  3. Combine ¾ pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl.
  4. Prepare these vegetables about 3 hours before serving and refrigerate.
  5. Ladle soup into individual bowls.
  6. Float vegetables on top of the soup.

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