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VELVET TURTLE GAZPACHO

Source: The Los Angeles Times California Cookbook c.1981

1 (46 oz.) can tomato juice
1 medium green pepper, minced
1 small onion, minced
1 cucumber, peeled and minced
2 small cans green chiles, minced
1 T. Worcestershire sauce
1 tsp. seasoning blend
1/2 tsp. minced garlic
1 T. olive oil
1 T. chopped chives
2 drops hot pepper sauce
MSG
Salt
White pepper
Lemon wedges

Combine first eleven ingredients. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges.

For a smooth gazpacho, blend above mixture in blender until smooth. Serve with additional diced cucumber, green pepper, and croutons on the side.