Gazpacho with Andouille Sausage
1 lbs Andouille Sausage case removed browned
3 medium tomatoes, peeled, chopped
1/2 cup cucumber, seeded, chopped
2 cups low-sodium vegetable juice cocktail (V8)
1/2 cup green pepper, chopped
2 green onions, sliced
1 tablespoon lemon juice
1/2 teaspoon basil, dried
1/4 teaspoon hot pepper sauce
1 clove garlic, minced
Remove case from sausage cut in 1/2 slices and form into balls brown turning every few minutes to prevent burning drain and set aside.
In large mixing bowl, combine all ingredients add sausage.
Cover and chill in the refrigerator for several hours.
Tonight, I’m serving with a side salad, crusty bread and fruit compote.