Gazpacho With Broth Recipe
Ingredients
| 6 medium-size ripe tomatoes | ||
| Oregano leaves | 1/2 Teaspoon (Soup Broth (recipe follows); or 10 cups canned regular-strength chicken broth and 1 teaspoon dry oregano leaves) | |
| Wine vinegar | 1 Tablespoon (Soup Broth (recipe follows); or 10 cups canned regular-strength chicken broth and 1 teaspoon dry oregano leaves) | |
| Olive oil | 1 1/2 Tablespoon (Soup Broth (recipe follows); or 10 cups canned regular-strength chicken broth and 1 teaspoon dry oregano leaves) | |
| Salt | To Taste (Soup Broth (recipe follows); or 10 cups canned regular-strength chicken broth and 1 teaspoon dry oregano leaves) | |
| Condiments | ||
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.
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.
Chef
