| 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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