Chunky Garden Gazpacho
Ingredients
15 ounce can tomato sauce (1 1/2 C.)
2 Tbsp. red wine vinegar
1 medium tomato cut in 1/2 cubes
1 small sweet red pepper chopped
1 clove garlic finely minced
1 scallion chopped
1/2 tsp. black pepper
2 Tbsp. olive oil
1 Tbsp. honey
1 medium green pepper chopped
1 stalk celery chopped
1 cucumber seeded and chopped
1/2 tsp. hot pepper sauce
Cooking Instructions
Garnish: herbed garlic croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley, (optional) in a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4 to 6 servings. Variations: add 2 tsp. chopped fresh mint leaves; omit hot pepper sauce for a thinner soup, stir in tomato juice or vegetable cocktail juice to desired consistency. Serve with a substantial salad, and/or a cheese platter.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)