1 - 10 of 100 for gazpacho soup

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Puree the first 6 ingredients in a blender. Season with remaining ingredients and chill. Garnish: 1 cup bread crumbs, 2 tablespoons olive oil, 1 ...

Boil above. Boil above. Boil the V-8 and beef bouillon cubes and cool before adding remaining ingredients. Cut up vegetables in small (bite size) ...

Place all in blender. Process until vegetables are chipped, not liquefied. Chill. If you don't have a blender, mash tomatoes, put cucumber and pepper ...

Mix oil, lime ... blender. Mix all ingredients until coarsely ground. Place soup in refrigerator at least 2 hours. ... Serves 8. Enjoy on 80 degree day!

Blend garlic, sugar, salt, tomato juice, oil, and Worcestershire sauce in blender until oil is mixed thoroughly. Pour over chopped vegetables and ...

Blend all ingredients. If desired, saute onions and garlic in oil before blending. Chill and serve.

Uses up everything in the garden at the end of the summer. Crush garlic, saute mushrooms in oil. Combine with rest of ingredients. Cover and chill ...

Be sure all ... large non-metallic bowl and chill overnight. Serve soup cold with a dollop of sour cream on top of each serving. Pass croutons in a bowl.

Chop all of ... add more if desired, more spicy Place soup in container and chill about 2 hours before serving. Garnish with scallions or garlic croutons.

Put bread, garlic, tomatoes (reserve one), small piece of green pepper (put aside rest), two or three slices of cucumber (put aside rest), oil, ...

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