Chunky Gazpacho

17.10.2008 | Author: Cook | Posted in Soups
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Chunky Gazpacho


Servings: 2
Ingredients: 

  • 46 oz Can tomato juice
    • 

  • 1    Clove garlic, pressed
    • 

  • 1 tb Sugar, heaping
    • 

  • 1 ts Salt
    • 

  • 1 ts Seasoned salt
    • 

  • 1/4 c  Olive oil
    • 

  • 3 tb Lemon juice
    • 

  • 1 1/2 ts Worcestershire sauce
    • 

  • 1/2 ts Liquid hot sauce
    • 

  • 1    Cucumber, peeled and diced
    • 

  • 1    Green pepper, diced
    • 

  • 2    Carrots, diced
    • 

  • 3    Celery stalks, diced
    • 

  • 3    To 4 green onions, diced
    • 

  • 3    Tomatoes, diced
    •

In a large mixing bowl, mix tomato juice, garlic, sugar, salt, seasoned
salt, olive oil, lemon juice, worcestershire sauce, and hot sauce. Mix
until oil and seasonings are dissolved. Pour into a large refrigerator
pitcher. Stir chunky vegetables into juice mixture and add diced fresh
tomatoes. Chill overnight or 4 hours. Serve cold with seasoned croutons
on top.

Servings: 12 servings

From: ‘Celebrate San Antonio - A Cookbook’ by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92





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