Nancy's Boiled Gazpacho

Nancy's Boiled Gazpacho

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.

Ingredients

  • 2 tablespoons vegetable oil
  • 6 tablespoons chopped onion
  • 1 large tomato, chopped
  • 3 cups tomato juice
  • 1 tablespoon chopped celery
  • 1 dash hot pepper sauce (such as Tabasco®)
  • 2 beef bouillon cubes
  • 0.25 cup red wine vinegar
  • 0.25 cup chopped green bell pepper
  • 0.5 cup chopped cucumber
  • 1.5 teaspoons Worcestershire sauce

Categories

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