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Creamy Gazpacho
4 cups tomato juice
1 can (28oz/796 ml) diced tomatoes, undrained
1 can (385 ml) Fat Free Evaporated Milk
1/3 cup lemon juice
1/4 cup olive oil
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp hot pepper sauce
1/4 tsp pepper
3 cups chopped seeded peeled cucumbers (about 3 medium)
1 cup chopped sweet green pepper
1 cup chopped onion
In large bowl, combine tomato juice, tomatoes, evaporated milk,
lemon juice, olive oil, garlic, salt, hot pepper sauce and pepper.
In blender, blend in batches until smooth. Pour back into large
bowl. Add cucumbers, green pepper and onion; stir thoroughly. Chill
to serve cold.
Makes 10 Servings
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Gazpacho 20