White Wine Gazpacho

Categories: Appetizers | Vegetables | Spicy

Serves: 4 Servings

Ingredients:

3 Ripe Tomatoes, Peeled, Cored
- And Seeded
1 tb Vegetable Oil
1 c Thinly Sliced Green Onions
1 c Thinly Sliced Zucchini Cut
- Into Quarters
2 Minced Garlic Cloves
1 Green Or Red Pepper, Cored,
- Seeded And Cut Into 1/2"
- Strips
2 tb Chopped Fresh Parsley
1/2 ts Salt
1/2 ts Tabasco Pepper Sauce
1 1/2 c Chicken Broth
1/3 c Dry White Wine

Instructions:
In the South theyserve cold soups frequently as a refreshing foil to the
heat. Thin slices of zucchini and the piquancy of dry white wine plus
Tabasco sauce give this gazpacho a delicious twist.
~------------------------------------------------------ ~-----------------
Coarsely chop the tomatoes; you should have about 1 1/4 cups. Drain,
reserving the liquid (about 1/2 cup). In a large skillet, heat the oil over
medium heat. Add the green onions, zucchini and garlic; saute for 1
minute. Add the tomatoes, pepper, parsley, salt and Tabasco sauce.
Stirring frequently, cook for 5 minutes, or until the pepper is tender.
Turn the vegetables into a large bowl and mix in the reserved tomato liquid
and the broth and wine. Cover and refrigerate for several hours or
overnight.

From: The Tabasco Cookbook. Typed by Syd Bigger.

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