Author Notes
This is from a file of party recipes. I was throwing one, and my sister suggested gazpacho in shot glasses, served from a tray of ice, with a tiny dot of sour cream squirted on top. I did that, because even at my age I still do everything she tells me to do. And it was a hit. Allison says it's an old recipe from my mother, but I don't remember every having it as a kid. It's super easy, and very 1970s to me. "Marsha, Jan: your cold soup is ready!" And it's delicious. I do not know why. —EmilyNunn
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Ingredients
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3 cups
chopped ripe tomato
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1 cup
finely chopped green pepper
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1/2 cup
chopped onion
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1/2 cup
finely chopped cucumber
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1
clove garlic
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1/2 cup
good olive oil
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1/4 cup
lemon juice
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2 teaspoons
salt (trust me)
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1 teaspoon
paprika
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1 dash
cayenne
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3 dashes
Tabasco (or more, to taste)
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10 1/2 ounces
chicken broth
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3 cups
tomato juice
Directions
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Blend all ingredients in food processor or blender. Refrigerate until completely chilled, of course. Don't leave out the green pepper even if you hate them, like I do. It's really great in this. Serve with a dollop of plain non-fat yogurt (Allison) or a blob of sour cream (me), and snippets of chive.
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