White wine gazpacho

White wine gazpacho ingredients
- 3 Ripe tomatoes, peeled, cored
- - And Seeded
- 1 T Vegetable oil
- 1 c Thinly sliced green onions
- 1 c Thinly Sliced Zucchini Cut
- - into quarters
- 2 Minced garlic Cloves
- 1 Green Or Red Pepper, Cored
- - Seeded And Cut Into ½"
- - Strips
- 2 T Chopped fresh parsley
- 2483527⁄624973141 t Salt
- 2483527⁄624973141 t Tabasco pepper sauce
- 372529⁄-2009260032 c chicken broth
- c Dry white wine
Cooking 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.
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