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Gazpacho

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Ingredients/Components

water - 1 c
butter, melted - 4 Tbsp
garlic salt - 1 clove
parsley flakes - 1 tsp
tomato juice - 1 item
dried basil leaves - 1 tsp
bell pepper - 1 item
onion - 1 item
cucumber - 1 item
clove garlic, chopped - 1 item
juice of 1 lime
Knorr vegetable soup mix - 1 pkg
dashes hot pepper sauce - 2 item
fresh jalapeno pepper - 1 item
can whole tomatoes can use fresh tomatoes - 1 oz
Stir in the soup mix until dissolved

How to make gazpacho:

In a saucepan, bring water to a boil. Stir in the soup mix until dissolved. Cool slightly. In a blender, add 1/2 of soup mixture and half of the other ingredients. Top off with tomato juice; blend for a few seconds to assure the vegetables are chopped finely, but not pureed. Pour mixture in a plastic container. Prepare the remaining ingredients the same way. Top with a tablespoon of sour cream and Croutons. Makes 1 gallon.Croutons:1 loaf day old French bread4 Tbsp. butter, melted1 clove garlic, chopped1 tsp. parsley flakes Cut bread in 1-inch cubes. Spread on baking sheet. Bake at 300° for 10 minutes; take out of oven. Reduce heat to 275°. Mix butter, garlic and parsley flakes together. Add bread cubes; toss to coat. Place back on rack. Bake for 15 minutes, or until crisp.

Recipe categories: Appetizers, Vegan, Soups & stews.

Rating:

3.5

Average rating: 3.5, total votes: 8

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