Chunky Gazpacho Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
46 ounce: Can tomato juice,
1 Clove: garlic, pressed
1 tbsp: Sugar, heaping
1 tsp: Salt,
1 tsp: Seasoned salt,
1/4 cup: Olive oil,
3 tbsp: Lemon juice,
1 1/2 tsp: Worcestershire sauce,
1/2 tsp: 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
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. 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Soups