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
• ¼ teaspoon ground black pepper
• 1 cup beef broth
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 2 cloves garlic, minced
• ½ teaspoon Worcestershire sauce
• ¾ cup chopped celery
• ⅓ cup chopped onion
• 1 tablespoon balsamic vinegar
• ½ teaspoon ground cumin
• ¾ cup chopped green bell pepper
• ¾ cup chopped cucumber
• 4 cups tomatoes, seeded and diced
• ⅓ 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.