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Gazpacho 2


1 cup Tomatoes, finely chopped
1/2 cup Green pepper, finely chopped
1/2 cup Celery, finely chopped
1/2 cup Cucumber, finely chopped
1/4 cup minced Onion
2 tsp Parsley
1 tsp Chives
1 small Garlic, minced
3 tablespoon Tarragon Vinegar
2 tablespoon Olive Oil
1 tsp salt
1/4 tsp pepper
1/2 tsp Worcestershire
2 cup Tomato juice or V-8

Put half of all vegetables and seasonings in blender for 10 seconds, then add to remainder of vegetables. Add tomato juice and chill at least four hours. Serve in chilled soup bowls. You may want to spice it up by adding hot peppers.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.