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Chilled Gazpacho Soup Recipe

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This recipe for Chilled Gazpacho Soup is from Loaves and Fishes and Delicious Dishes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (14 1/2 oz) cans crushed or sliced baby or reg diced tomatoes
1 (5 3/4 oz) can pitted black olives, sliced
3/4 c. chopped celery
3/4 c. chopped green onions
3/4 c. chopped cucumber
2 cloves garlic, minced or grated
3 Tbsp red wine vinegar
1 1/2 Tbsp beef gravy base
1 tsp Worcestershire sauce
6 drops bottle hot pepper sauce
1 1/2 c. beef stock
3/4 c. dry white wine (wine you would drink)
Salt and pepper to taste, but doesn't need much
chives, chopped
Croutons
Directions:
Directions:
Put tomatoes in large bowl. Add olives, celery, green onion, cucumber and garlic. Stir in vinegar, beef gravy base, Worcestershire sauce, hot pepper sauce, beef stock and wine; cover. Chill for 24 hours. Ladle into chilled soup bowls; garnish with chives and croutons.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Makes 6-8 servings. The longer it sits, the better it is.

 

 

 

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