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

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

Recipe Instructions

Step 1

Simmer tomato juice in a medium saucepan over medium-high heat; stir in bouillon cubes until dissolved, about 5 minutes. Off heat, add tomato, cucumber, onion, bell pepper, vinegar, oil, celery, Worcestershire sauce, and hot sauce. Cover soup; chill in the refrigerator before serving, 6 to 8 hours.