Speedy Gazpacho Recipe
Ingredients
| 2 10 3/4-ounce cans condensed tomato soup | ||
| Water | ||
| 2 beef-flavor bouillon cubes or envelopes | ||
| Wine vinegar | 1/4 Cup (16 tbs) | |
| Onion | 2 Tablespoon, minced | |
| Salad oil | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Worcestershire | 1 Teaspoon | |
| Pepper sauce | 1/8 Teaspoon | |
| 2 medium-sized tomatoes, diced | ||
| Green pepper | 1 Small, diced | |
| Corn chips for garnish | ||
Directions
1. Into large bowl, pour undiluted tomato soup. In small saucepan over high heat, heat 2 soup cans water to boiling; remove from heat and stir in bouillon until dissolved. Gradually add broth to tomato soup, stirring until blended.
2. Stir in vinegar and next 7 ingredients; cover and refrigerate at least 2 hours, until well chilled.
2. Stir in vinegar and next 7 ingredients; cover and refrigerate at least 2 hours, until well chilled.
Chef
