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Santa Fe Vegetable Gazpacho santa-fe-vegetable-gazpacho Makes: 6 servings 1 Tbsp. olive oil 1 cup peeled and diced all purpose potatoes 1 cup diced carrots 2 cups finely chopped green cabbage 1 med onion, chopped 1 cup diced celery 1 quart beef broth 2 (14 1/2 ounce) can diced tomatoes with green chilies, undrained 1/4 cup Frank's RedHot® Chile 'n Lime™ Hot Sauce <p>HEAT oil in 5-quart sauce-pot. Add potatoes and carrots. Sauté over medium heat 10 minutes until tender. Add cabbage, onion and celery; cook 3 minutes.</p><p>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.</p>
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Santa Fe Vegetable Gazpacho

Makes: 6 servings
Prep Time: 10 min
Cook Time: 35 min
User Rating:

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Ingredients

  • 1 Tbsp. olive oil
  • 1 cup peeled and diced all purpose potatoes
  • 1 cup diced carrots
  • 2 cups finely chopped green cabbage
  • 1 med onion, chopped
  • 1 cup diced celery
  • 1 quart beef broth
  • 2 (14 1/2 ounce) can diced tomatoes with green chilies, undrained
  • 1/4 cup Frank's RedHot® Chile 'n Lime™ Hot Sauce

Directions

HEAT oil in 5-quart sauce-pot. 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.

- Tips

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.

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