(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."
- 1 cup finely chopped tomatoes
- 1/2 cup each--chopped green pepper, celery and 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
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Combine all ingredients in a large bowl and refrigerate for at least two hours. The longer it refrigerates the better it tastes.
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