Gazpacho

Ingredients:

J can condensed tomato soup
1 can water
1 Tbsp. olive oil
1 Tbsp. garlic wine vinegar
1 tsp. garlic salt (or I)
1/11 tsp. cayenne pepper
1 green onion stem included
1/2 small cucumber peeled
2 small tomatoes peeled and seeded
1 Tbsp. lime juice Tomato juice

Instructions:

A day before serving, blend first 8 ingredients and refrigerate overnight Shortly before serving, return to blender and add tomatoes and lime juice. Stir in tomato juice as necessary to adjust consistency. Adjust seasonings to taste. Serve cold with garnishes of sliced ripe olives, chopped avocado, cucumber, tomato, onion, and croutons as desired.

Notes:

A taste of South Texas in a glass! So easy and so pretty to serve, this was used at many parties and catering events.

Servings Yield:

Serve cold with garnishes of sliced ripe olives