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| Nancy's Boiled Gazpacho |
"A mild fresh cold soup that's perfect for summer time. I take this recipe to summer time get togethers and it's always a hit!"
Ingredients :
- 3 cups tomato juice
- 2 red meat bouillon cubes
- 1 large tomato, chopped
- 1/2 cup chopped cucumber
- 1/4 cup chopped green bell pepper
- 6 tablespoons chopped onion
- 1 tablespoon chopped celery
- 1/4 cup purple wine vinegar
- 2 tablespoons vegetable oil
- 1 half teaspoons Worcestershire sauce
- 1 dash warm pepper sauce (together with Tabasco®) (optionally available)
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 6H25M |
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- Bring the tomato juice to a simmer over medium-excessive warmness. Stir in the beef bouillon cubes until dissolved, approximately 5 minutes. Remove from warmth and add the tomato, cucumber, bell pepper, onion, celery, purple wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and kick back for six to 8 hours earlier than serving.
Notes :
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