- 3 cups tomato juice
- 2 beef bouillon cubes
- 1 large tomato, chopped
- 1/2 cup chopped cucumber
- 1/4 cup chopped green bell pepper
- 6 tablespoons chopped onion
- 1 tablespoon chopped celery
- 1/4 cup red wine vinegar
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons Worcestershire sauce
- 1 dash hot pepper sauce (such as Tabasco®) (optional)
- Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.
10/23/2019
recipepes.com
nancy's boiled gazpacho, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
