Chunky gazpacho (brewer)

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Recipe by: michelle

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 diced
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.

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