Recipe for Velvet Turtle Gazpacho from the Restaurant section.
Velvet Turtle GazpachoSource: The Los Angeles Times California Cookbook c.1981 1 (46 ounce) can tomato juice
1 medium green pepper, minced
1 small onion, minced
1 cucumber, peeled and minced
2 small cans green chiles, minced
1 tablespoon Worcestershire sauce
1 teaspoon seasoning blend
1/2 teaspoon minced garlic
1 tablespoon olive oil
1 tablespoon chopped chives
2 drops hot pepper sauce
MSG
Salt
White pepper
Lemon wedges Combine first eleven ingredients. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges. For a smooth gazpacho, blend above mixture in blender until smooth. Serve with additional diced cucumber, green pepper, and croutons on the side.
We hope you enjoy your freshly made Velvet Turtle Gazpacho. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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