Santa Fe Vegetable Gazpacho
Net Wt.: ????
|Serving Size: ??? Makes:|
|Amount Per Serving||% DV*|
|* Percent Daily Values (DV) are based on 2,000 calorie diet.|
Heat oil in 5-quart saucepot. Add potatoes and carrots. Sauté over medium heat 10 minutes until tender. Add cabbage, onion and celery; cook 3 minutes.
Stir in broth, tomatoes and Chile 'n Lime Hot Sauce. Heat to a boil. Reduce heat. Simmer, covered, 20 minutes until vegetables are fully cooked and flavors are blended. Splash in more Chile 'n Lime Hot Sauce to taste. Serve with a dollop of sour cream, if desired.
Tip: This soup is good served cold. Variations: Add 1 Tbsp. ground chili powder or cumin, and 1/4 cup minced cilantro in step 2.