Nancy's boiled gazpacho recipe makes a cold soup that includes beef bouillon and tomato juice, stirred into a colorful combination of fresh veggies.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
79 Calories
Recipe Instructions
Step 1
Simmer tomato juice in a medium saucepan over medium-high heat. Stir in bouillon cubes until dissolved, about 5 minutes. Remove from heat and add tomato, cucumber, onion, bell pepper, vinegar, oil, celery, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.