Gazpacho

Author

Linda Brown

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Recipe

Measurements	Ingredients
3	Whole Fresh Tomatoes (Chopped)
1	Chopped Green Pepper
1 Med.	Chopped Cucumber
1 Piece	Bread (Broken in Pieces)
3 T.	Wine Vinegar
3 T.	Olive Oil
1 can	Beef Consomme
1 Garlic Clove	Garlic Clove (Chopped)
1 Med.	Chopped Onion

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Instructions

1. Puree garlic and onion in olive oil.
2. Add first 5 ingredients to blender - liquefy.
3. Half this mixture before blending in beef consommé with onion and garlic mixture.
4. Pour all mixtures into a large container with a lid. For better flavor, make the day before.
5. Serve chopped fresh tomatoes, green pepper, cucumber, avocado, grated sharp cheese, or onion (optional).
6. Add a ripe avocado in blender - makes gazpacho darker in color. If want a red brothy mixture - do not add avocado in blender, but I think avocados are great as a topping.
7. May add a dash of Worcestershire sauce or Tabasco to mixture, if desired.

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Note

Serves twelve

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