Quick Gazpacho Recipe
Ingredients
| Tomato soup | 1 Can (10oz), condensed | |
| Water | 10 3/4 Ounce | |
| Wine vinegar | 1 Tablespoon | |
| Olive oil | 1 Teaspoon | |
| Dried basil leaves | 1/4 Teaspoon, crushed | |
| Garlic powder - 1/8 teaspoon or Garlic - 1 clove, minced | ||
| Cucumber | 1 Medium | |
| Sweet red pepper | 1 Small | |
| Onion | 1 Tablespoon, chopped | |
Directions
MAKING
1. Into a glass bowl or ceramic bowl, empty the soup tin.
2. Add 1 soup can of water to the soup and stir in the remaining ingredients.
3. Cover the bowl with plastic wrap and place in the refrigerator to chill thoroughly for a minimum of 6 hours or preferably overnight so that the flavors blend and intensify before serving.
SERVING
4. Into chilled bowls or soup cups, ladle the chilled soup after stirring well.
5. Serve accompanied by crusty bread.
1. Into a glass bowl or ceramic bowl, empty the soup tin.
2. Add 1 soup can of water to the soup and stir in the remaining ingredients.
3. Cover the bowl with plastic wrap and place in the refrigerator to chill thoroughly for a minimum of 6 hours or preferably overnight so that the flavors blend and intensify before serving.
SERVING
4. Into chilled bowls or soup cups, ladle the chilled soup after stirring well.
5. Serve accompanied by crusty bread.
Chef
