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Hot Gazpacho




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Hot Gazpacho

3 c Tomato juice or

3 c Vegetable juice cocktail

2 pk Instant beef broth or

2 Beef bouillon cubes, crumbled

2 md Ripe tomatoes, peeled and chopped

1/4 c Chopped green pepper

1/4 c Chopped onion

1/4 c Wine vinegar or cider vinegr

2 T Olive oil

1 t Salt

1 t Worcestershire sauce

dr (few) Tabasco sauce, to taste

1 Clove garlic, peeled and crushed

Flavored croutons

Chopped tomato

Chopped cucumber

Chopped onion

Chopped green pepper

1. Place tomato juice in a non-metallic soup tureen or a deep. 2 1/2-quart, heat-resistant, non-metallic casserole and heat. un- covered, in Microwave Oven 6 minutes or until boiling.

2. Stir in bouillon cubes until dissolved. Add the 2 chopped tomatoes, the 1/4 cup green pepper, the 1/4 cup onion, vinegar, oil, salt, Worcestershire sauce, Tabasco sauce and garlic.

3. Heat, uncovered, in Microwave Oven 2 minutes.

4. Serve accompanied by croutons and chopped tomato, cucumber, onion and green pepper.

5. Serve either hot or cold.

 

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