Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Ripe Tomatoes, Peeled, Cored - Seeded And Cut Into 1/2"
- And Seeded - Strips
1 tb Vegetable Oil 2 tb Chopped Fresh Parsley
1 c Thinly Sliced Green Onions 1/2 ts Salt
1 c Thinly Sliced Zucchini Cut 1/2 ts Tabasco Pepper Sauce
- Into Quarters 1 1/2 c Chicken Broth
2 Minced Garlic Cloves 1/3 c Dry White Wine
1 Green Or Red Pepper, Cored,

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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