Soup/Gaspacho

A: 28oz canned tomatoes
    4T red wine vinegar
    1T olive oil
    1 onion, cubed
    1 green pepper, seeded & chopped
    2c garlic
    3-4 sprigs parsley, stems removed
    5-6 springs cilantro, stems removed
    1/2t salt
    1/2t hot sauce
B: 1/2 cucumber, chopped 1/4"
1. Chop (A) in blender.
2. Add (B), stir.
3. Store refrigerated for 24 hours, then serve cold. Add croutons and cilantro
    on top if desired.

$Id: gaspacho,v 1.3 2008/08/09 21:22:10 deaven Exp $

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