White Wine Gazpacho

Title:
White Wine Gazpacho

Yield:
4 Servings

Categories:
Appetizers,
Vegetables,
Spicy




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






 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.