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Chunky Gazpacho

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Submitted by omegabane

YIELD

6 cups

PREP

15 min

COOK

0 min

READY

4 hrs

Ingredients

46 1329.4
OUNCES ML/G TOMATO JUICE
canned
1 1
EACH EACH GARLIC CLOVES
pressed
1 15
TABLESPOON ML SUGAR
heaping
1 5
TEASPOON ML SALT
1 5
TEASPOON ML SEASONED SALT
¼ 59
CUP ML OLIVE OIL
3 45
TABLESPOONS ML LEMON JUICE
1 ½ 7.5
TEASPOONS ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML RED HOT PEPPER SAUCE
1 1
EACH EACH CUCUMBERS
peeled, diced
1 1
EACH EACH GREEN BELL PEPPERS
diced
2 2
EACH EACH CARROTS
diced
3 3
EACH EACH CELERY STALKS
diced
4 4
3 3
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 628g (22.2 oz)
Amount per Serving
Calories 246 52% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1290mg 54%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 21%
Sugars g
Protein 10g
Vitamin A 158% Vitamin C 187%
Calcium 9% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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