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| 3 | Ripe Tomatoes, Peeled, Cored And Seeded |
| 1 Esslöffel | vegetable oil |
| 1 Tasse | green onions thinly sliced |
| 1 Tasse | Thinly Sliced Zucchini Cut Into Quarters |
| 2 | Garlic Cloves minced |
| 1 | Green Or Red Pepper, Cored, Seeded And Cut Into 1/2" Strips |
| 2 Esslöffel | parsley fresh, chopped |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | tabasco pepper sauce |
| 1 1/2 Tasse | chicken broth |
| 1/3 Tasse | white wine dry |
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In the South theyserve cold soups frequently as a refreshing foil to the heat. Thin slices of zucchini and the piquancy of dry white wine plus Tabasco sauce give this gazpacho a delicious twist. ~- ~- Coarsely chop the tomatoes; you should have about 1 1/4 cups. Drain, reserving the liquid (about 1/2 cup). In a large skillet, heat the oil over medium heat. Add the green onions, zucchini and garlic; saute for 1 minute. Add the tomatoes, pepper, parsley, salt and Tabasco sauce. Stirring frequently, cook for 5 minutes, or until the pepper is tender. Turn the vegetables into a large bowl and mix in the reserved tomato liquid and the broth and wine. Cover and refrigerate for several hours or overnight.
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