Recipes Included On This Page Gazpacho Green Beans and Tomato Salad Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Gazpacho Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups tomatoes -- (4 large) seeded, skinned and chopped 1/2 cup chopped cucumber -- (1 small) 1/2 cup chopped green pepper -- (1 medium) 1/2 cup chopped celery -- (1 stalk) 1/4 cup finely chopped onion -- (1 small) 1 garlic clove -- minced 2 cups chicken broth 2 tablespoons lemon juice 1 tablespoon cooking oil 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper 1 dash hot pepper sauce Croutons Plunge tomatoes into boiling water for 30 seconds to loosen skins; then immerse in cold water. Slip skins off. Coarsely chop tomatoes (2 1/2 cups). In a large bowl combine chopped tomatoes, cucumber, green pepper, celery, onion and garlic. Stir in chicken broth, lemon juice, oil, sugar, salt, pepper and hot pepper sauce. Cover; chill thoroughly. Garnish each serving with croutons. NOTES : For a smoother soup, combine all ingredients except croutons as directed above. Place half the mixture at a time in blender container. Cover and blend till smooth. During the recent tomato recall, I made this and used a can of San Marzano tomatoes instead of fresh. The result was really very good. Contributed to the FareShare Gazette by Jennie; 5 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 62 Calories; 3g Fat (41.1% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 629mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Green Beans and Tomato Salad Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-08 Aug 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons oil 3 tablespoons vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon sugar 1 pound can green beans -- drained* 3/4 cup tomatoes -- in small wedges [2 medium] 1 large green onion -- sliced In large bowl, stir together oil, vinegar, salt, pepper and sugar until blended. Add green beans and tomatoes. Stir in green onions and toss all to mix. Serve immediately or chill overnight. Serves 4. * Fresh green beans, which have been halved and cooked in boiling salted water for 5 minutes may be substituted for the canned beans. Source : "Unknown Source" S(MC formatting by): "Bobbie" NOTES : This is a delicious recipe. Can serve on lettuce leaves with crumbled feta cheese or fresh grated Parmesan cheese if desired. Contributed to the FareShare Gazette by Bobbie; 2 August 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 101 Calories; 10g Fat (88.3% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 270mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

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