Easy Gazpacho Recipe
Ingredients
| Tomato soup | 1 Can (10oz), condensed | |
| 1 soup can water | ||
| Vegetable | 3 1/2 Cup (16 tbs), mixed | |
| Lemon juice | 1 Tablespoon | |
| Seasoned salt | 1 Teaspoon | |
| Ripe olives | 1/4 Cup (16 tbs), pitted | |
| Croutons | 1 Cup (16 tbs) | |
| 1 cup shredded raw carrots | ||
| Avocado | 1 Cup (16 tbs), diced | |
| Green onions | 1 Cup (16 tbs), sliced | |
Directions
1. Blend tomato soup, water, mixed vegetable juice, lemon juice and seasoned salt in large bowl; chill several hours, as the soup tastes best when served frosty-cold.
2. To serve, pour soup into a big glass or pottery bowl; stir in ripe-olive slices. (If you have a second, larger bowl, partly fill with crushed ice and set soup bowl in it to keep chilly-cold.) Surround with smaller bowls of croutons, carrots, avocado and green onions. Spoon soup into serving cups; let each person add the topping she or he likes best.
2. To serve, pour soup into a big glass or pottery bowl; stir in ripe-olive slices. (If you have a second, larger bowl, partly fill with crushed ice and set soup bowl in it to keep chilly-cold.) Surround with smaller bowls of croutons, carrots, avocado and green onions. Spoon soup into serving cups; let each person add the topping she or he likes best.
Chef
