• 4 tomato(es)
• 1 cucumber(s), chopped
• 1 green bell pepper, chopped
• 1 stick(s) celery, finely chopped
• 1 small yellow onion, finely chopped
• 1 clove(s) garlic, minced
• 14 oz chicken broth, low sodium
• 2 tbsp lemon juice (fresh)
• 1 tbsp vegetable oil
• 1 tsp sugar
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp tabasco sauce
• 1 box croutons
|  | 1. Place tomatoes in boiling water for about 30 seconds to loosen the skins. Immerse them in cold water and slip the skins off. Coarsely chop the tomatoes.
2. In large bowl, combine all ingredients (except for croutons).
3. Cover and chill thoroughly. Garnish each serving with croutons.
Option: If the color of your gazpacho isn't quite red enough, throw in some canned tomatoes. |
