soup recipes
Gazpacho
2 cups tomato juice
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon McCormick Instant Minced Onion
1 teaspoon McCormick Freeze-Dried Chives
1/2 teaspoon McCormick California Style Garlic Salt
1/4 teaspoon McCormick Parsley Flakes
1/8 teaspoon McCormick Marjoram Leaves
1 cucumber, peeled
1 green bell pepper
1 ripe tomato, seeded
1 cup croutons to serve
Place tomato juice, vinegar, lemon juice, oil, and seasonings in food processor and process 5 seconds.
Set aside 1/4 cucumber and 1/2 green bell pepper. Cut remaining 3/4 cucumber, 1/2 green bell pepper, and tomato into chunks. Add to food processor and process 10 seconds. Scrape down and process 5 seconds. Pour into large bowl.
Coarsely chop reserved 1/4 cucumber and 1/2 green bell pepper. Sprinkle over Gazpacho, cover, and refrigerate at least 2 hours or until ready to serve. Serve chilled garnished with croutons.
NOTE: Great to take for a picnic in a thermos or plastic bowl with lid.
Makes 8 servings, 1/2 cup each
This recipe created by McCormick, Inc.