Gazpacho IV

A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 52 Calories

Ingredients

• 1 teaspoon salt
• 1 tablespoon lemon juice
• 1 cup tomato juice
• 1 tablespoon olive oil
• 1 cup beef broth
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 4 cups tomatoes, seeded and diced
• 0.25 teaspoon ground black pepper
• 0.33333334326744 cup chopped onion
• 0.5 teaspoon Worcestershire sauce
• 0.75 cup chopped celery
• 0.5 teaspoon ground cumin
• 0.75 cup chopped cucumber
• 0.75 cup chopped green bell pepper
• 0.33333334326744 teaspoon hot pepper sauce

Recipe Instructions

Step 1

In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.