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Hot Gazpacho recipe

Crunchy croutons add color and textureto complement this vegetable soup.

Recipe: Hot Gazpacho

2 pounds tomatoes, seeded and diced
1 (46-ounce) bottle vegetable juice
2 cups peeled, seeded and diced cucumber
3 tablespoons diced green onions
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 cup croutons

  • In a large saucepan, combine tomatoeswith vegetable juice, cucumbers, green onions, vinegar, garlicpowder, salt and sugar. Bring to a boil, reduce heat and simmer,covered, until tomatoes are soft, about 5 minutes. Serve hot,topped with croutons.

    Makes 10 servings.

    Gazpacho Recipe – The Hot Plate

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