| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
S, O, U, P |
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 |
tb |
White vinegar |
| 4 |
tb |
Olive oil |
| 2 |
ts |
Salt |
| 2 |
ts |
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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