Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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