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

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