Gazpacho

Brendan Murphy on June 1, 2016

From Helen Corbitt’s Cookbook. Serves 4.

Ingredients:

  • 2 ripe tomatoes, peeled
  • 1 cucumber, peeled
  • 1/4 cup diced green pepper
  • 1/4 cup diced onion
  • 1 cup canned tomato juice
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons vinegar
  • Dash of Tabasco
  • Salt and pepper
  • Garlic salt or garlic

Directions:

  • Put all ingredients in a blender or Cuisinart.
  • Serve in ice-cold cups with an ice cube in each cup and a slice of lemon or lime for a garnish.