Kettle River Gazpacho Recipe

Kettle River Gazpacho Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
3: Tomatoes, peeled, seeded and coarsely chopped
1/2: Green pepper, seeded a diced
1 Clove: garlic, finely chopped
1 small: Onion, finely sliced
1/2: English cucumber, peeled and chopped
4 tbsp: Finely chopped mixed fresh herbs such as chives, parsley,oregano, Chervil.
2 tbsp: Olive oil,
10 tbsp: Chili sauce,
2 tbsp: Lemon juice,
1/2 cup: Tomato juice,

Directions:

Mix all the ingredients together. Heat gently over
medium heat. Serve with hot crusty bread. Can be
served chilled or at room temperature.
Origin: Sun Rype Recipe insert Shared by: Sharon
Stevens.


Source from luhu.jp