Gazpacho With Pimento Recipe
Ingredients
| Pimientos | 2 Tablespoon, chopped | |
| Green pepper | 2 Tablespoon, chopped | |
| 3 tablespoons chopped, peeled cucumber | ||
| Carrots | 2 Tablespoon, minced | |
| 1/4 cup tomatoes, peeled, seeded, and chopped | ||
| Parsley | 2 Tablespoon, chopped | |
| Tomato Paste | 2 Tablespoon | |
| Salad oil | 2 Tablespoon | |
| Tabasco sauce | 8 Drop | |
| Worcestershire sauce | 1/2 Teaspoon | |
| Lemon juice | 1 Teaspoon | |
| Chicken stock | 4 Cup (16 tbs) | |
| Croutons | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1.In a large bowl, put pimientos, green pepper, cucumber, carrot, tomato and parsley and mix them all.
2.Put tomato paste, salad oil, rabasco, Worcestershire sauce and lemon juice in the bowl and mix the ingredients well.
3.Put chicken stock and salt and pepper in the bowl and stir.
Refrigerate the mixture for few hours.
SERVING
4.Serve chilled with croutons.
1.In a large bowl, put pimientos, green pepper, cucumber, carrot, tomato and parsley and mix them all.
2.Put tomato paste, salad oil, rabasco, Worcestershire sauce and lemon juice in the bowl and mix the ingredients well.
3.Put chicken stock and salt and pepper in the bowl and stir.
Refrigerate the mixture for few hours.
SERVING
4.Serve chilled with croutons.
Chef
