Crunchy croutons add color
and texture to complement this vegetable soup.
Hot
Gazpacho
2 pounds tomatoes, seeded
and diced
1 (46-ounce) bottle vegetable juice
2 cups peeled, seeded and diced cucumber
3 tablespoons diced green onions
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 cup croutons
- In a large saucepan, combine tomatoes
with vegetable juice, cucumbers, green onions, vinegar, garlic
powder, salt and sugar. Bring to a boil, reduce heat and simmer,
covered, until tomatoes are soft, about 5 minutes. Serve hot,
topped with croutons.
Makes 10 servings.
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