|
MUSHROOM GAZPACHO
Unknown
1 can (16oz) tomatoes, undrained
2 cups peeled chopped, cucumber
½ cup chopped green pepper
1 clove garlic, minced
2 tablespoons vegetable or olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
1/8 teaspoon onion powder
2 drops bottles hot pepper sauce
½ pound fresh Mushrooms, cleaned
1 can (12oz) tomato juice (1 ½ cups)
Snipped parsley
Put first 9 ingredients into blender container. Process until smooth. Coarsely chop half the Mushrooms. Add to mixture in blender. Process until smooth. Pour into pitcher. Stir in tomato juice. Cover, refrigerate 3-4 hours.
Just before serving coarsely chop remaining Mushrooms. Stir into soup. Garnish servings with snipped parsley.