Mushroom Gazpacho
                                                                                Cool and refreshing

Ingredients:

  • 1 can (16 oz.) tomatoes, undrained
  • 2 cups peeled chopped cucumber
  • 1/2 cup chopped green pepper
  • 1 clove garlic, minced
  • 2 tbsp vegetable or olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp salt
  • 1/8 tsp onion powder
  • 2 drops bottled hot pepper sauce
  • 1/2 lb. Monterey Clean N ReadyŽ Mushrooms
  • 1 can (12 oz.) tomato juice
  • 1 1/2 cups Snipped parsley

 

Preparation:

Put first 9 ingredients into blender container. Process until smooth. Coarsely chop half the mushrooms. Add to mixture in blender. Process until smooth. Pour into pitcher. Stir in tomato juice. Cover. Refrigerate 3-4 hours.

Just before servings, coarsely chop remaining mushrooms. Stir into soup.
Garnish servings with snipped parsley.

Makes 6 servings