| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Appetizers, Vegetables, Spicy | 4 | Servings | |
INGREDIENTS
| 3 | Ripe Tomatoes, Peeled, Cored And Seeded | |
| 1 | tb | Vegetable Oil |
| 1 | c | Thinly Sliced Green Onions |
| 1 | c | Thinly Sliced Zucchini Cut Into Quarters |
| 2 | Minced Garlic Cloves | |
| 1 | Green Or Red Pepper, Cored, Seeded And Cut Into 1/2" Strips | |
| 2 | tb | Chopped Fresh Parsley |
| 1/2 | ts | Salt |
| 1/2 | ts | Tabasco Pepper Sauce |
| 1 1/2 | c | Chicken Broth |
| 1/3 | c | Dry White Wine |
INSTRUCTIONS
In the South theyserve cold soups frequently as a refreshing foil to the heat. Thin slices of zucchini and the piquancy of dry white wine plus Tabasco sauce give this gazpacho a delicious twist. ~------------------------------------------------------ ~----------------- Coarsely chop the tomatoes; you should have about 1 1/4 cups. Drain, reserving the liquid (about 1/2 cup). In a large skillet, heat the oil over medium heat. Add the green onions, zucchini and garlic; saute for 1 minute. Add the tomatoes, pepper, parsley, salt and Tabasco sauce. Stirring frequently, cook for 5 minutes, or until the pepper is tender. Turn the vegetables into a large bowl and mix in the reserved tomato liquid and the broth and wine. Cover and refrigerate for several hours or overnight. From: The Tabasco Cookbook. Typed by Syd Bigger.
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