White Wine Gazpacho

Recipe Ingredients

3		Ripe tomatoes
1 tablespoon	15ml	Vegetable oil
1 cup	62g / 2.2oz	Thinly-sliced green onions
1 cup	237ml	Thinly-sliced zucchini
2		Garlic clove - minced
1		Green and/or red pepper - cut thin 1" strips
2 tablespoons	30ml	Chopped parsley
1/2 teaspoon	2.5ml	Tabasco pepper sauce
1 1/2 cups	355ml	Chicken broth
1/3 cup	78ml	Dry white wine

Recipe Instructions

Peel, seed and coarsely chop tomatoes to measure about 1 1/4 cups; drain and reserve all liquid, about 1/2 cup. In large skillet, heat oil over medium heat. Add green onions, zucchini and garlic; stirring frequently; cook 1 minute.

Add tomatoes, pepper strips, parsley and Tabasco sauce. Stirring frequently, cook 1 minute.

Remove from heat. Turn into large bowl. Stir in reserved tomato liquid, broth and wine until well mixed. Cover; refrigerate several hours or overnight.

This recipe yields four 1-cup servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.