Mexican : White Wine Gazpacho

• 3 ripe tomatoes
  
• 1 tablespoon vegetable oil
  
• 1 cup thinly sliced green onions
  
• 1 cup thinly sliced zucchini
  
• 2 cloves garlic, minced
  
• 1 green and/or red bell pepper, cut into 1-inch strips
  
• 2 tablespoons chopped parsley
  
• 1/2 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1 1/2 cups chicken broth
  
• 1/3 cup dry white wine
  

Peel, seed, and coarsely chop tomatoes to measure about 1 1/4 cups; drain and reserve all liquid, about 1/2 cup.

Heat oil in a large skillet over medium heat. Add green onions, zucchini and garlic, stirring frequently; cook 1 minute. Add tomatoes, pepper strips, parsley and TABASCO^® Sauce. Cook and stir 1 minute.

Turn into a large bowl or pitcher. Stir in reserved tomato liquid, chicken broth, and wine until well mixed. Cover and refrigerate several hours or overnight.

Makes 4 (1-cup) servings.