White wine gazpacho

1. In the south theyserve cold soups frequently as a refreshing foil to the heat.
2. Thin slices of zucchini and the piquancy of dry white wine plus tabasco sauce give this gazpacho a delicious twist.
3. ~------------------------------------------------------ ~----------------- coarsely chop the tomatoes; you should have about 1 ¼ cups.
4. Drain, reserving the liquid (about ½ cup).
5. In a large skillet, heat the oil over medium heat.
6. Add the green onions, zucchini and garlic; saute for 1 minute.
7. Add the tomatoes, pepper, parsley, salt and tabasco sauce.
8. Stirring frequently, cook for 5 minutes, or until the pepper is tender.
9. Turn the vegetables into a large bowl and mix in the reserved tomato liquid and the broth and wine.
10. Cover and refrigerate for several hours or overnight.