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Chunky Gazpacho

Recipe name:
Chunky Gazpacho

Recipe category:
Soups

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Recipe details:

***** NONE ***** 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 dic 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. 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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Chunky Gazpacho

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