CHUNKY GAZPACHO SOUP3 cups tomato juice or vegetable juice cocktail2 tomatoes peeled seeded and chopped 1 sweet red bell pepper, cut in chunks 2 cups chopped peeled English cucumber 1/4 teaspoon hot pepper sauce1/4 teaspoon pepper salt (optional) GARNISH:chopped cucumber chopped sweet yellow and green pepper chopped green onion In blender or food processor, puree juice, tomatoes, red pepper and cucumber until smooth. Stir in hot pepper sauce, pepper, and salt (if using). Just before serving, garnish with chopped cucumber, yellow and green pepper and green onion. Makes about 6 servings Source: Elizabeth Baird and the Canadian Living Test Kitchen
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