Bloody Mary Gazpacho
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | Tomatoes, red vine , seeded, finely diced | |
| 1.00 | Cucumbers, seedless , seeded, fiinely diced | |
| 1.00 | x | Bell pepper, green or orange, seeded, finely chopped |
| 4.00 | x | Scallions , thinly sliced |
| 1.00 | whole | Serrano pepper or jalepeno, minced |
| 24.00 | floz | Tomato juice |
| 24.00 | oz | Knorr Ultimate Roasted Chicken Base 1 x 10 Lb, prepared |
| 4.00 | oz | Vinegar , golded balsamic, or sherry |
| 1.50 | tbsp | Lemon juice, fresh |
| 3.00 | cl | Garlic , finely minced or pressed |
| 10.00 | drops | Tabasco |
| SEASONING SALT , to taste |
Preparation
1. In a large bowl combine tomatoes, cucumber, bell peppers, scallions, jalapeno, tomato juice, chicken base, vinegar, lemon juice and garlic. Season to taste with Tabasco and seasoned salt. Garnish with a fresh celery rib. The soup should have a nice, hot "bite."
2. Chill thoroughly for 4 hours or overnight.
Note: For less kick, seed and remove ribs of jalepeno.
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