White Wine Gazpacho Recipe

White Wine Gazpacho Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
3: Ripe Tomatoes, Peeled, Cored And Seeded
1 tbsp: Vegetable Oil,
1 cup: Thinly Sliced Green Onions,
1 cup: Thinly Sliced Zucchini Cut Into Quarters,
2: Minced Garlic Cloves,
1: Green Or Red Pepper, Cored, Seeded And Cut Into 1/2" Strips
2 tbsp: Chopped Fresh Parsley,
1/2 tsp: Salt,
1/2 tsp: Tabasco Pepper Sauce,
1 1/2 cup: Chicken Broth,
1/3 cup: Dry White Wine,

Directions:

In the South theyserve cold soups frequently as a refreshing foil to
the heat. Thin slices of zucchini and the piquancy of dry white wine
plus Tabasco sauce give this gazpacho a delicious twist.
~------------------------------------------------------
~----------------- Coarsely chop the tomatoes; you should have about
1 1/4 cups. Drain, reserving the liquid (about 1/2 cup). In a large
skillet, heat the oil over medium heat. Add the green onions,
zucchini and garlic; saute for 1 minute. Add the tomatoes, pepper,
parsley, salt and Tabasco sauce. Stirring frequently, cook for 5
minutes, or until the pepper is tender. Turn the vegetables into a
large bowl and mix in the reserved tomato liquid and the broth and
wine. Cover and refrigerate for several hours or overnight.

From: The Tabasco Cookbook. Typed by Syd Bigger.


Source from luhu.jp