Gazpacho With Broth Recipe

Summary

CuisineCourse

Ingredients

 Ripe tomatoes6 Medium
 Soup broth/Canned regular strength chicken broth and 1 teaspoon dry oregano leaves10 Cup (160 tbs)
 Dried oregano leaves1⁄2 Teaspoon
 Wine vinegar1 Tablespoon
 Olive oil1 1⁄2 Tablespoon
 Salt To Taste
 Condiment1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Serving)

Directions

Peel, core, and chop tomatoes.
In a serving bowl, combine tomatoes, Soup Broth, oregano, vinegar, and oil.
Season to taste with salt.
Cover and refrigerate for at least 30 minutes or up to 24 hours.
Offer condiments to add to each serving.
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