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Nancy's Boiled Gazpacho
Nancy's Boiled Gazpacho
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
385 minutes
"Refreshing gazpacho: dissolve beef bouillon in tomato juice, mix with fresh veggies, chill in fridge."
Ingredients:
  • 3 cups tomato juice
  • 2 beef bouillon cubes
  • 1 large tomato, chopped
  • 0.5 cup chopped cucumber
  • 0.25 cup chopped green bell pepper
  • 6 tablespoons chopped onion
  • 1 tablespoon chopped celery
  • 0.25 cup red wine vinegar
  • 1.5 teaspoons Worcestershire sauce
  • 1 dash hot pepper sauce (such as Tabasco®)
Instructions:
  • Simmer the tomato juice over medium-high heat until steaming. Stir in the beef bouillon cubes until fully dissolved, approximately 5 minutes. Take the pot off the heat and mix in the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and refrigerate for 6 to 8 hours before serving.

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