A mild red taco sauce adds a swift Tex-Mex kick to this refreshing gazpacho.
2 cups vegetable consommé
2 cups tomato juice
2 tablespoons lemon juice
2 tablespoons mild red taco sauce
1 teaspoon granulated sugar
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 cucumber, peeled, seeded and chopped
1 green bell pepper, seeded and chopped
4 tomatoes, seeded chopped
2 green onions, thinly sliced
- In a large kettle combine vegetable consommé, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Bring to a boil, reduce the heat. Stir in peeled, seeded chopped cucumber, thinly sliced green bell pepper, chopped tomatoes, and thinly sliced green onions.
- Return to a boil, remove from the heat, and cool. Cover and refrigerate until well chilled.
Makes 6 servings.