Garden Gazpacho
1/2 cup cooked corn
1 yellow tomato, seeded and chopped
1 cup raw zucchini, chopped
1/2 diced carrots, cooked until crisp-tender
1/2 cup peas, cooked
1/2 cup English or pickling cucumber, peeled or unpeeled
2 cup V-8 or other vegetable juice
2 tsp lime juice
2 Tbsp fresh basil or parsley
1/4 tsp salt or to taste
1/8 tsp cayenne pepper
Mix all ingredients in a medium bowl and stir until combined. Chill for 1 - 2
hours or overnight before serving. Serve cold.
Yield: Four 1-cup servings
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/