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Soups
and Vegetables:
Gazpacho
from
Atlanta
Cooknotes
INGREDIENTS:
2
cups V-8 juice, divided
2
Tablespoons olive oil
2
Tablespoons red wine vinegar
1
chicken bouillon cube
1/2
teaspoon garlic salt
1/2
teaspoon salt
1/8
teaspoon pepper
3
dashes hot pepper sauce
1
ripe tomato, peeled and cubed
1
cup diced peeled cucumber
1/4
cup green pepper, cut into 1-inch squares
1/4
medium onion, sliced
optional: chopped tomatoes, cucumbers, green peppers
and croutons
TO
PREPARE:
In
a blender or processor combine one cup V-8 juice and next seven ingredients
at medium speed for a few seconds. Add tomato, cucumber, green pepper,
and onion. Process until tomato is evenly chopped, but do not puree.
Add remaining one cup of juice. Pour into covered one-quart container,
and chill for four hours or overnight. Garnish servings with chopped
vegetables and croutons if desired.
SERVINGS:
4 to 6
Copyright 1982 The
Junior League of Atlanta, Inc. All rights reserved.
Visit The
Junior League of Atlanta web site (http://www.jlatlanta.org/cookbook.htm)
to purchase copies of Atlanta Cooknotes
and other fine cookbooks, or call (404) 233-4767.
The Junior League of Atlanta,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of Atlanta
Cooknotes, are returned to the community.
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