Chunky gazpacho
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 46 | ounces | Can tomato juice |
| 1 | Clove garlic, pressed | |
| 1 | tablespoon | Sugar, heaping |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Seasoned salt |
| ¼ | cup | Olive oil |
| 3 | tablespoons | Lemon juice |
| 1½ | teaspoon | Worcestershire sauce |
| ½ | teaspoon | 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 | |
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.
Yield: 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