Hot Gazpacho Recipe
Ingredients
3 cups tomato juice or vegetable juice cocktail
2 beef bouillon cubes, crumbled or 2 envelopes instant beef broth
2 medium ripe tomatoes, peeled and chopped
1/4 cup chopped green pepper
1/4. cup chopped onion
1/4 cup wine vinegar or cider vinegar
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon Worcestershire sauce
Few drops Tabasco sauce, to taste
1 clove garlic, peeled and crushed
Flavored croutons
Chopped tomato
Chopped cucumber
Chopped onion
Chopped green pepper
Directions
Place tomato juice in a non-metallic soup tureen or deep, 2 1/2 quart, heat-resistant, non metallic casserole and heat, uncovered, on full power 6 minutes or until boiling.
Stir in bouillon cubes until dissolved.
Add the 2 chopped tomatoes, the 1/4 cup green pepper, the 1/4 cup onion, vinegar, oil, salt, worcestershire sauce, Tabasco sauce and garlic.
Heat, uncovered, on full power 2 minutes.
Stir in bouillon cubes until dissolved.
Add the 2 chopped tomatoes, the 1/4 cup green pepper, the 1/4 cup onion, vinegar, oil, salt, worcestershire sauce, Tabasco sauce and garlic.
Heat, uncovered, on full power 2 minutes.
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