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# Cover bowl and refrigerate the gazpacho four hours or til thoroughly shilled. |
# Cover bowl and refrigerate the gazpacho four hours or til thoroughly shilled. |
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# Stir soup to re-blend it before serving and ladle it over [[ice]] cubes if desired. |
# Stir soup to re-blend it before serving and ladle it over [[ice]] cubes if desired. |
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[[Category:Basil Recipes]] |
[[Category:Basil Recipes]] |
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[[Category:Celery Recipes]] |
[[Category:Celery Recipes]] |
Latest revision as of 15:49, 20 July 2015
Ingredients
- 2 x 14½ oz cans peeled tomatoes with liquid
- ½ lbs unpeeled cucumbers, finely chopped (1½ cups)
- ½ cup finely chopped scallions
- ⅓ cup finely diced celery
- ¼ cup chopped fresh basil
- 2 tbsp herbed vinegar or red wine vinegar
- 1 small garlic clove, minced
- ½ tbsp black pepper
- pinch salt