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1 pints (3 cups) tomato juice
1 tablespoons (2 tablespoons) olive oil
2 beef stock (bouillon) cubes
1 teaspoon salt
2 ripe tomatoes, peeled and chopped
1 clove garlic, crushed
1 oz. ( cup) green pepper, chopped
1 oz. ( cup) onion, chopped
1 teaspoon Worcestershire sauce
Few drops Tabasco sauce
3 tablespoons ( cup) wine vinegar


Chopped tomato, onion and green pepper
Sliced cucumber


Serves: 6


Pour the tomato juice into a 2½ quart heat resistant bowl and cook uncovered on HIGH for 6 minutes until boiling. Stir in the stock cubes and chopped tomatoes. Add the green pepper, onion, vinegar, oil, salt, garlic and sauces and continue cooking for 2 minutes. Serve accompanied by bowls of chopped vegetables.

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