Yellow Gazpacho
Portion Size: 1 cup
Ingredients: Yields: 50 servings
| Ingredients | Notes: |
| 4 cups yellow tomatoes | Washed, peeled and chopped |
| 1 cup yellow bell peppers | Washed, trimmed and chopped |
| 2 cloves garlic | Washed, peeled and minced |
| 2 tablespoons olive oil | |
| dash tabasco | |
| 3 cups cucumbers | Washed, peeled, seeded, and diced |
| ½ cup onions | Peeled, washed, and diced |
| ¼ teaspoon salt | |
| 2 tablespoons sherry vinegar | |
| 2 tablespoons fresh lemon juice |
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. Mince garlic and onions. Add to mixture. | |
| 3 | Stir in juice, oil, salt, Tabasco, vinegar and lemon juice. | |
| 4 | Serve chilled. |
Posted in Soup Recipes
