Now I know that everyone and their cousin has a Gazpacho recipe these days. Now, once upon a time, Gazpacho was exotic and Tomato Bouillon commonplace. So, try this for a refreshing summer retro treat. Retro soup, cocktail, and beverage all in one!
Tomato Bouillon on the Rocks
1/4 cup diced celery
1/4 cup diced carrots
1/4 cup chopped onion
2 sprigs parsley
4 cups canned tomato juice (or homemade)
1/8 to 1/4 teaspoon white pepper
6 whole cloves
1 teaspoon salt
1/8 teaspoon dried thyme
2 cups canned bouillon or consomme, chilled
6 lemon slices
6 green scallions or celery sticks
Early on the day, if desired :
1. In large saucepan, combine all ingredients except bouillon, lemon slices, scallions. Bring to boil; cover; simmer over low heat 1 hour.
2. Strain; then refrigerate
15 minutes before serving:
1. Combine chilled tomato mixture with bouillon.
2. Serve in Old-fashioned glasses, filled one-fourth full with crushed ice. Garnish each with a lemon slice which has been snipped in center and has a scallion threaded through this center. Makes 6 servings.