Gazpacho Soup
Yield: 5 Servings VG, VN, WF, GF, DF, EF
15 oz
Can crushed tomatoes
15 oz Can diced tomatoes
1 c Water
2 tb Onion, minced
1 Green pepper; diced
1 Red pepper; diced
2 Cucumbers; peeled, seeded and
- cut in chunks
1 bn Green onions; thinly sliced |
2
Cloves garlic, peeled and pressed
3 tb Red Wine Vinegar
2 tb Shoyu
1 ts Cumin
3 tb Lemon juice
3 tb Lime juice
2 ts Basil
2 ts Dill |
Combine all ingredients and chill for 1 hour
minimum before serving. Great with cornbread!
Summer 1999
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