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Gazpacho


rollylowe

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Gazpacho Soup

 

I found this recipe in a booklet when we lived in Arizona. It's a great "hot weather" soup. If you can't find the Snap-e-Tom, substituteV-8 and a few dashes of Tabasco.

 

 

 

Blend together in Blender

 

1 can (10oz) Snap-e-Tom Tomato Cocktail (or 2 6oz cans)

1/2 medium cucumber, chopped

1 medium tomato

1 Table spoon sugar

1/4 cup red wine vinegar

1/4 cup salad oil (we've cut this down to 1-2 Tbsp with no problems. Don't use olive oil, however, as it's just too "rich" for this recipe)

 

 

Add blended ingredients to the following and chill:

 

2 cans (10oz each) Snap-E-Tom (or 3 6oz cans)

1 medium tomato, finely chopped

1/2 medium cucumber, finely chopped

1 small onion, finely chopped

 

Serve very cold.

 

This keeps well in the frig for several days. Sometimes Slowe has it for breakfast as well as lunch!

 

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