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Gazpacho

(Shared recipe submitted by Florence McMenamin.)

Florence writes: "Here is a recipe that uses all those luscious late summer tomatoes and vegetables that are so abundant about this time, especially if you have your own garden. I do not grow my own but, living in New Jersey, 'The Garden State', we still have many farm markets available. I have been using this recipe for Gazpacho (cold tomato-vegetable soup) for many years. It always is a hit at any gathering I bring it to. This recipe can be doubled very easily."

Ingredients

  • 1 cup finely chopped tomatoes
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped onions
  • 2 teaspoons parsley
  • 1 teaspoon chives
  • 3 tablespoons wine vinegar
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 2 cups tomato juice
  • 1 clove garlic minced fine
  • Dash of hot sauce

Combine all ingredients in a large bowl and refrigerate for at least two hours. The longer it refrigerates, the better it tastes.

Additional recipes submitted by Florence:

Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.

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