Recipe: Rotel Gazpacho (blender, 1970's)

ROTEL GAZPACHO


1 onion, quartered
1 cucumber, peeled and cored
1 bell pepper
1 (10 oz.) can RO-TEL Tomatoes and Green Chiles
1 quart tomato juice
1 (10 oz.) can beef consomme (or beef broth)
4 tbsp olive oil
1/4 cup lemon juice
Dash of Tabasco
Salt and pepper to taste

Chop onion, cucumber, bell pepper and tomatoes in blender.

Place in large bowl and add tomato juice, consomme, oil, lemon juice, Tabasco, salt and pepper. Stir well. Let sit about 2 hours to allow flavors to blend. Chill 6 to 24 hours to meld flavors.

Makes 8 servings
Source: Recipe pamphlet: Zesty Recipes Start with the Hot Tomato RO-TEL, Knapp-Sherrill Co., 1978