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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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This recipe comes from a very dear long time friend and is the best gazpacho soup I have ever had the pleasure to enjoy with just the right amount of Tabasco sauce added for my family's taste. I hope you might enjoy it too. Prep time is approximate. Chill time is cook time. If you double the recipe, don't double the Tabasco unless you like it really hot! Ingredients:
1 garlic clove |
2 teaspoons salt |
1/3 cup mushroom, sliced |
3 tablespoons oil |
1 cup onion, chopped |
2 cups tomatoes, chopped |
1 1/4 cups bell peppers, chopped |
1 cup celery, chopped |
1 cup cucumber, peeled and chopped |
2 teaspoons chives, chopped |
1 tablespoon parsley, chopped |
1 teaspoon black pepper |
1/2 teaspoon tabasco sauce |
1 teaspoon worcestershire sauce |
1/2 cup tarragon vinegar |
3 cups tomato juice |
Directions:
1. Crush garlic on 1 teaspoons salt.
2. Sauté mushrooms in oil.
3. Combine all ingredients in a stainless steel or glass bowl.
4. Cover and chill at least 3 hours.
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