Gazpacho 1 can (28 ounces) diced tomatoes, undrained
2 cups V-8 juice 2 tablespoons red wine vinegar 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon pepper 8 to 10 drops hot pepper sauce 1 package (6 ounces) seasoned croutons 1 medium cucumber, peeled and diced 1 medium green pepper, diced 1 bunch green onions with tops, sliced In a large bowl, combine tomatoes, V-8 juice, vinegar, garlic, salt, pepper and hot pepper sauce. Cover and refrigerate overnight. Stir well; ladle into soup bowls and garnish with croutons, cucumber, pepper and onions. Makes 6 to 8 servings, 2 quarts. Mama's Corner. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
