• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

White Wine Gazpacho

  • Recipe Submitted by on

Category: Vegetables, Appetizers

 Ingredients List

  • 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

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