Nancy's Boiled Gazpacho

This chunky cold soup takes a little planning ahead, but it's worth the wait. Beef bouillon is dissolved in pure tomato juice, then just stir in a colorful combination of fresh veggies and set it in the fridge to chill.

• 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
• ¼ cup red wine vinegar
• ¼ cup chopped green bell pepper
• 1 ½ teaspoons Worcestershire sauce
• 3 cups tomato juice
• 1 tablespoon chopped celery
• ½ cup chopped cucumber
• 2 beef bouillon cubes
• 1 dash hot pepper sauce (such as Tabasco®) (Optional)

Recipe Instructions

Step 1

Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.