*  Exported from  MasterCook  *
 
                                  Gazpacho
 
 Recipe By     : BHG Soups & Stews Cookbook - 1978
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups & Stews                    Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ingredients:
    4      large         tomatoes
    1      cup           cucumber -- chopped
      1/2  cup           green pepper -- chopped
      1/2  cup           celery -- chopped
      1/4  cup           onion -- finely chopped
                          -- (1 small)
    1      clove         garlic -- minced
    1 1/2  cups          chicken broth -- low sodium
    2      tablespoons   lemon juice
    1      tablespoon    olive oil
    1      teaspoon      sugar
    1      teaspoon      salt
      1/4  teaspoon      pepper
    1      dash          Tabasco Sauce
                         Croutons
 
 Directions;
 Plunge tomatoes into boiling water for 30 seconds to loosen skins; then 
 immerse in cold water.  Slip skins off.  Coarsely chop tomatoes (you 
 should have about 2-1/2 cups)
 In large bowl combine chopped tomatoes, cucumber, green pepper, celery, 
 onion, and garlic.  Stir in chicken broth, lemon juice, oil, sugar,
 salt, 
 pepper, and hot pepper sauce.  Cover, chill thoroughly.
 Garnish each serving with croutons.
 Serves 8 - 10.
 
 
 
 
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 NOTES : An uncooked superb cold soup.  Serves 8-10. 
        
        For a smoother soup, combine all ingredients except croutons as 
        directed above.  Place a third of the mixture in a food
 processor, 
        cover and blend until smooth.  Chill and serve as above
        
        
        Source: Better Homes and Gardens Soups & Stews Cookbook 1978 by
 Meredith Corporation
                ISBN 0-696-00445-3