Chunky Gazpacho

Name: Chunky Gazpacho
Prep time: 30 min
Total time: 30 min
Yield: 10
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

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.

Print Recipe

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