Nancys Boiled Gazpacho

A light refreshing cold soup that’s perfect for summer. I take this recipe to summer get togethers and it’s always a hit!

INGRIDIENT

DIRECTION

Step: 1

Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.

NUTRITION FACT

Per Serving: 79 calories; protein 1.6g; carbohydrates 9.2g; fat 4.7g; sodium 633.1mg.

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