Gazpacho
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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