Speedy Gazpacho Recipe
Ingredients
2 10 3/4-ounce cans condensed tomato soup
Water
2 beef-flavor bouillon cubes or envelopes
1/4 cup red-wine vinegar
2 tablespoons minced onion
1 tablespoon salad oil
1 teaspoon salt
1 teaspoon Worcestershire
1/8 teaspoon hot-pepper sauce
2 medium-sized tomatoes, diced
1 small green pepper, 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.
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