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Results 11 - 20 of 51 for beef gazpacho
11. GAZPACHO SOUP
Put into blender and liquify: For garnish: Serve soup very cold. Pass garnish separately. Serves 6 people (makes about 1 1/2 quarts).
12. SPANISH GAZPACHO
Toppings: toasted slivered almonds, crumbled crisp bacon, or roasted pumpkin seeds. Peel and finely chop cucumber, tomatoes, garlic and ...
13. GAZPACHO SOUP
Boil above. Boil above. Boil the V-8 and beef bouillon cubes and cool before ... vegetables: scallions, summer squash, green pepper, zucchini and celery.
Partially freeze beef, slice thinly across the ... spinach leaves on four plates; spoon the hot meat-vegetable mixture on top. Makes 4 servings.
15. GAZPACHO SOUP
Heat tomato juice to boiling. Add bouillon, tomatoes and stir until bouillon dissolved. Stir in all remaining ingredients, except sour ...
16. GAZPACHO SOUP
Combine all ingredients in gallon container. Pour in enough V-8 juice to fill (approximately 1 1/2 large cans). Let sit in refrigerator for ...
17. GAZPACHO
Heat tomato juice, vinegar, oil, Worcestershire sauce, red pepper sauce until near boiling. Add bouillon cube and stir until dissolved. Add ...
18. GAZPACHO SOUP
Dissolve bouillon cube in boiling water and cool. Then combine all ingredients except vegetables. Chop all vegetables and add to soup base. ...
19. GAZPACHO
Heat tomato juice to boiling. Add bouillon cube; stir until dissolved. Stir in remaining ingredients. Refrigerate several hours. Serve with ...
20. GAZPACHO I
Combine water, beef bouillon, chicken bouillon, tomato juice, ... hours or overnight to blend flavors. Serve cold. Top with croutons when serving.
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