Sue's Gazpacho

Plum Creek Cellars

1 3/4 pounds tomatoes, fresh, chopped (or 32-oz. can Italian plum tomatoes, do not drain, chopped)
3/4 cup green onions, chopped
3/4 cup Colorado Chardonnay (or dry white wine)
1 medium cucumber, peeled, seeded and chopped
2 cloves garlic, crushed
1/2 tsp, Tabasco
2 cubes bouillon
1 1/2 cups beef broth
1 can pitted black olives, drained and sliced
toasted croutons

In a large bowl, combine all ingredients. Cover and chill 24 hours so the flavors marry. Garnish with
croutons and chopped olives. Serves 4.

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