4-14 1/2 oz. cans Mexican Stewed Tomatoes undrained1 large Cucumber peeled and chopped1 1/2 cups frozen strips of Bell Pepper thawed and chopped2 Tbsp. chopped Green Chiles1 cup Celery chopped6 Flour Tortillas
1. Combine all ingredients in a large bowl and mix well. 2. Cover and refrigerate several hours or overnight before serving. 3. Serve with Flour Tortillas.
Enjoy this delicious gazpacho soup recipe!
Mexican Gazpacho or Gaspacho Cold Soup Recipe