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Wednesday, August 20, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

CYBERSONIC - Click for Website
SPANISH GAZPACHO
Contributed by:
Ingredients:
  • 2 quarts tomato juice
  • 1 cup finely chopped, peeled tomatoes
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped cucumber
  • 1/4 cup finely chopped onion
  • 2 tsp. snipped parsley
  • 1 tsp. snipped chives
  • 1 or 2 cloves garlic, minced
  • 3 TBS red wine vinegar
  • 3 TBS olive oil
  • 2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 2 tsp. Worcestershire sauce
  • Tabasco sauce, optional
  • Croutons, for serving
Combine all ingredients in a glass or stainless steel bowl. Cover and chill for at least four hours.
Served topped with croutons.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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