Gazpacho(Cold Soup)

1. 1

   Pare cucumber and quarter lengthwise. Remove seeds. Cut in small cubes. Seed green peppers and cut into cubes. Dice celery. Peel onion and chop coarsely. Cube hard-cooked eggs and toasts. Place cucumber, green pepper, celery, onion, eggs and toast cubes in individual serving dishes. Reserve for serving. Puree tomatoes. Combine with tomato juice, consomme, vinegar and salt in blender or food processor and blend well. Cover with aluminum foil and refrigerate for several hours. Serve in the reserved individual bowl with the rest of the prepared ingredients. Serves 4 to 6.

* Per serving · 4 servings · Values may vary.

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