| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
O, P, S, U |
8 |
Servings |
INGREDIENTS
| 46 |
oz |
Vegetable juice |
| 1 |
c |
Diced cucumber |
| 1 |
c |
Diced green bell pepper |
| 1 |
c |
Sliced scallions |
| 2 |
|
Garlic cloves, finely |
|
|
chopped |
| 6 |
T |
White vinegar |
| 4 |
T |
Olive oil |
| 2 |
t |
Salt |
| 2 |
t |
Worcestershire sauce |
|
|
Hot pepper sauce to taste |
INSTRUCTIONS
In a large glass bowl, combine all the ingredients; mix well. Cover
and chill before serving. NOTE: Gazpacho makes a great refreshing
appetizer or snack, and it works well with almost any diced
vegetables, so use these or substitute celery, zucchini, or any other
veggies you've got on hand. Recipe by: MR FOOD Posted to MC-Recipe
Digest V1 #1041 by Meg Antczak <meginny@frontiernet.net> on Jan 24,
1998
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