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Nancy's Boiled Gazpacho

4

385 min

Nancy's Boiled Gazpacho

Nancy's Boiled Gazpacho Photo 1

Time

385 min

Serving

6 persons

Calories

79

Rating

4.00★ (10)

Cuisine

Author: Victoria Buriak
A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!

Ingredients

  • tomato juice: 3 cups
  • beef bouillon cubes: 2 piece
  • tomato: 1 piece (chopped)
  • cucumber: 0.5 cup (chopped)
  • green bell pepper: 0.25 cup (chopped)
  • onion: 6 Tbsp (chopped)
  • celery: 1 Tbsp (chopped)
  • red wine vinegar: 0.25 cup
  • vegetable oil: 2 Tbsp
  • ½ teaspoons Worcestershire sauce: 1 piece
  • dash hot pepper sauce (such as Tabasco®): 1 piece (optional)

Metric Conversion

Stages of cooking

Nancy's Boiled Gazpacho Photo 21
  1. Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.
    Nancy's Boiled Gazpacho Photo 2

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