|
|
|
 |
|
|
Gazpacho
Cold Soup! |
 |
|
1 Cucumber, peeled, seeded and finely diced
3 Tomatoes, Peeled, seeded, diced
1 Green pepper, diced
3 Stalks celery, diced
1-15 ounce can black olives, chopped
1 Clove garlic, diced
2 tsps vinegar
1/4 tsp salt
1/4 cup olive oil
1 Tbsp snipped parsley
2 tsp green onions, diced
2 Tbsp lemon juice
|
Combine cucumber, tomatoes, geen pepper, olives, garlic and celery.
Combine vinegar, salt, oil, parsley , onions and mix into the veggies.
Refrigerate for several hours or over night to bring out the flavor. Serve cold in bowls with a dollop of sour cream.
|
 |
Preparation Time: 1/2 hour |
Serves: 6 |
| Recipe Origin: United States |
|
Submitted by: |
|
Flower
Colorado
United States |
|
|
|
|
| This recipe has been viewed 6851 times. |
|
|
|
