Rita Leeper of Hinsdale shares her favorite refreshing soup, gazpacho. For best results, she says, refrigerate it overnight. Serve it straight from the refrigerator or transfer it to a Thermos for a fall picnic.
If you have a favorite original recipe you would like to share, send it and information about it to Good Eating. If we test it and print it in this column, you’ll receive $25. Send your recipe, along with your name, address, daytime phone number and Social Security number, to You’re the Cook, Good Eating section, Chicago Tribune, 435 N. Michigan Ave., Chicago, IL 60611-4041. Recipes submitted become the property of the Chicago Tribune.
Gazpacho
Preparation time: 45 minutes
Chilling time: Overnight
Yield: 8 servings
4 ribs celery, diced
1 large tomato, peeled, seeded, diced
1 each, diced: green bell pepper, green onion
1 tablespoon chopped parsley
1 teaspoon chopped chives
1 clove garlic, minced
1/4 cup each: red wine vinegar, olive oil
1 teaspoon each: salt, Worcestershire sauce
2 cups spicy vegetable juice, such as V8
Freshly ground pepper
Croutons, optional
Combine all ingredients except croutons in medium bowl. Adjust seasoning with salt and pepper. Chill overnight in refrigerator. Garnish individual servings with croutons.
Nutrition information per serving:
85 calories, 70% of calories from fat, 7 g fat, 0.9 g saturated fat, 0 mg cholesterol, 6 g carbohydrates, 0.9 g protein, 475 mg sodium, 1.3 g fiber
