Chunky Gazpacho
Yield
6 cupsPrep
15 minCook
0 minReady
4 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 46 | ounces |
tomato juice
canned |
|
| 1 | each |
garlic cloves
pressed |
|
| 1 | tablespoon |
sugar
heaping |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
seasoned salt
|
|
| ¼ | cup |
olive oil
|
|
| 3 | tablespoons |
lemon juice
|
|
| 1 ½ | teaspoons |
worcestershire sauce
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 1 | each |
cucumbers
peeled, diced |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | each |
carrots
diced |
|
| 3 | each |
celery stalks
diced |
|
| 4 | each |
scallions, spring or green onions
diced |
|
| 3 | each |
tomatoes
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1329.4 | ml/g |
tomato juice
canned |
|
| 1 | each |
garlic cloves
pressed |
|
| 15 | ml |
sugar
heaping |
|
| 5 | ml |
salt
|
|
| 5 | ml |
seasoned salt
|
|
| 59 | ml |
olive oil
|
|
| 45 | ml |
lemon juice
|
|
| 7.5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 1 | each |
cucumbers
peeled, diced |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | each |
carrots
diced |
|
| 3 | each |
celery stalks
diced |
|
| 4 | each |
scallions, spring or green onions
diced |
|
| 3 | each |
tomatoes
diced |
|
Directions
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.
