Hot Gazpacho recipe
YIELD
8 servingsPREP
10 minCOOK
10 minREADY
20 minIngredients
Directions
Place tomato juice in a non-metallic soup tureen or a deep. 2½-quart, heat-resistant, non-metallic casserole and heat. uncovered, in Microwave Oven 6 minutes or until boiling.
Stir in bouillon cubes until dissolved.
Add the 2 chopped tomatoes, the ¼ cup green pepper, the ¼ cup onion, vinegar, oil, salt, Worcestershire sauce, Tabasco sauce and garlic.
Heat, uncovered, in Microwave Oven 2 minutes.
Serve accompanied by croutons and chopped tomato, cucumber, onion and green pepper.
Puree until smooth if desired.
Serve either hot or cold.
Comments
The gazpacho burned my lips!
This recipe was a game changer. Served it at my weekly gathering with the neighbors to watch the Colgate Comedy Hour. It was a great appetizer before our usual sloppy steaks and was almost a bigger hit, than Jack Marshall’s surprise rendition of the Munsters theme that night. But don’t forget to warn your guest that the gazpacho is hot so they don’t burn their lips. Even at room temperature soup usually served cold can really sneak up on someone. I served it with some chopped Arizona walnuts for a little crunch!