- 2 roma (plum) tomatoes, chopped
- 1/2 cucumber, chopped
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 1/2 small red onion, chopped
- 1 clove garlic, minced
- 2 cups tomato juice
- 2 teaspoons beef bouillon granules
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon celery salt
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 1/2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons red wine vinegar
- Puree roma tomatoes, cucumber, green and red bell peppers, red onion, and garlic in a blender, about 30 seconds. Add tomato juice, beef bouillon granules, oregano, basil, celery salt, salt, black pepper, Worcestershire sauce, and red wine vinegar. Pulse a few times to mix. Pour into a bowl and chill at least 1 hour.
03/15/2017
recipepes.com
lucky's gazpacho, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
