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OCR Page 1 of 2Gazpacho Soup
Put into blender and liquify:
2 14¹/2 OZ. cans of stewed tomatoes
1 cup clear beef stock or consommé
1 cup peeled, chopped and diced cucumber
1 tbsp. worcestershire sauce
1 cup seeded and chopped green pepper
6 drops of tabasco sauce
1 clove of garlic
6 twists of ground black pepper
2 tbsp. each of chives, parsley,
from pepper mill
basil and tarragon
Salt to taste
For garnish:
1 cup fresh tomato, peeled, seeded
1/2 cup seeded and finely diced green pepper
and finely diced
1 cup of croutons (white bread toasted with
1/2 cup seeded and finely diced cucumber
crust removed and then diced)
Serve soup very cold. Pass garnish separately. Serves 6 people (makes about 11/2 quarts).
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