White wine gazpacho

4 servings

Ingredients

Quantity Ingredient
3 Ripe Tomatoes, Peeled, Cored And Seeded
1 tablespoon Vegetable Oil
1 cup Thinly Sliced Green Onions
1 cup Thinly Sliced Zucchini Cut Into Quarters
2 Minced Garlic Cloves
1 Green Or Red Pepper, Cored, Seeded And Cut Into 1/2\" Strips
2 tablespoons Chopped Fresh Parsley
½ teaspoon Salt
½ teaspoon Tabasco Pepper Sauce
1½ cup Chicken Broth
⅓ cup Dry White Wine

Directions

In the South theyserve cold soups frequently as a refreshing foil to the heat. Thin slices of zucchini and the piquancy of dry white wine plus Tabasco sauce give this gazpacho a delicious twist.

~--------------------------------------------------------------------- ~-- Coarsely chop the tomatoes; you should have about 1¼ cups.

Drain, reserving the liquid (about ½ cup). In a large skillet, heat the oil over medium heat. Add the green onions, zucchini and garlic; saute for 1 minute. Add the tomatoes, pepper, parsley, salt and Tabasco sauce. Stirring frequently, cook for 5 minutes, or until the pepper is tender. Turn the vegetables into a large bowl and mix in the reserved tomato liquid and the broth and wine. Cover and refrigerate for several hours or overnight.

From: The Tabasco Cookbook. Typed by Syd Bigger.

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