Gazpacho
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 pounds peeled tomatoes | Washed, peeled and chopped |
| 2 bell peppers | Washed, trimmed and chopped |
| 2 cloves garlic | Washed, peeled and minced |
| 2 tablespoons oil | |
| 3 dashes of tabasco | |
| 2 cucumbers | Washed, peeled, and diced |
| 2 yellow onions | Peeled, washed, and diced |
| 3 cups reduced salt V-8 juice | |
| 3 tablespoons cider vinegar | |
| 1/4 cup pimento stuffed olives | Chopped |
| 1/4 cup black olives | Chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Coarsely chop tomatoes and place in large a large glass bowl. | |
| 2 | Chop green peppers and peeled cucumbers; add to tomatoes. | |
| 3 | Mince garlic and onions. Add to mixture. | |
| 4 | Stir in juice, oil, Tabasco, and vinegar. Garnish with sliced olives. Serve chilled. |
Posted in Soup Recipes
