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Gazpacho

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Diced Onion – 4 oz

Diced Cucumber – 4 oz

Diced Tomato – 4 oz

Diced Celry – 4 oz

Diced Red Peppers – 4 oz

Cilantro – 1 oz

Watercress – 1 oz

Dill – 1 oz

Chopped Basil – 1 oz

Herb Dressing – 1 cup (Tomato-based Italian dressing)

 

Water – 2 cups

Vegetable Salt – 1 tsp.

Spike – 1 tsp.

Cayenne Pepper – 1 tsp.

Cumin – 1 tsp.

Chicken Base – 2 oz

Dice onion, cucumber, tomato, celery, and red peppers.  Combine with chopped cilantro, watercress, dill and basil.  Add herb dressing and mix well. Refrigerate mixture. 

Boil stock and water.  Once water reaches boil, add remaining ingredients.  Boil 5 minutes, then remove from heat.  Chill broth mixture.  Once cooled, combine with vegetable mixture and enjoy.