Gazpacho Soup
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A home-kitchen version of gazpacho soup, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1 small stalk celery
- 1 bunch green onions
- 1 cucumber (unpeeled)
- 3 medium tomatoes
- 1 large green pepper
- 1/4 c. vegetable oil
- 1/4 c. wine vinegar
- 1/4 c. Worcestershire sauce
- 1 Tbsp. lemon juice
- 1 Tbsp. white horseradish
- 1/8 tsp. pepper
- 1 tsp. salt
- 1 (46 oz.) can tomato juice or V-8 juice
- 1/2 clove garlic, minced (optional)
Method
Grate or chop vegetables fine by hand or use a food processor.
Mix the remaining ingredients thoroughly and combine with vegetables.
Refrigerate several hours or overnight.
Makes 8 servings.
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