Chunky Gazpacho
By Mary McDougall
During the summer months I always serve several different versions of gazpacho, the classic cold tomato soup. This one requires a lot of chopped vegetables, so it takes a bit longer to prepare. (See hint below.) It will keep for several days in the refrigerator and makes a great meal on those days when it is too hot to cook.
Serves: 10
Prep Time: 30 min
Cook Time: 0 min
Ingredients
4 Cups
Tomato juice
2 Cups
Tomatoes, peeled, seeded and chopped
1 Cup
Cucumber, chopped
1/2 Cup
Red onion, chopped
1/2 Cup
Celery, chopped
1/2 Cup
Corn kernels
1/2 Cup
Green pepper, chopped
1/4 Cup
Green onions, chopped
1/4 Cup
Zucchini, chopped
1/4 Cup
Canned chopped green chilies
1/4 Cup
Fresh parsley, chopped
1/4 Cup
Cilantro, chopped (optional)
1-2 Cloves
Garlic, minced
2 Tbsp
Red wine vinegar
2 Tbsp
Lime juice
1 Tbsp
Hot sauce (like Tabasco), optional
Directions
1
Combine all the ingredients in a large bowl. Cover and chill for several hours before serving.
Hint: The ingredients may be prepared by using a food processor. This is a great time saver. This may also be prepared by pureeing half of the ingredients and leaving the remaining ingredients finely chopped.
Note: To peel tomatoes, use one of the new serrated peelers, or dip briefly in boiling water until the skins loosen, then just slip the skins off.
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