| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Crunchy croutons add color and texture to complement this vegetable soup.

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

1. In a large saucepan, combine tomatoes with vegetable juice, cucumbers, green onions, vinegar, garlic powder, 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.

||| Save this Recipe on Delicious |||