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Chunky gazpacho

Chunky gazpacho
Course: Various soups and stews

Cuisine: Spanish

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Chunky gazpacho ingredients

  • 4 c Tomato juice
  • 2 c Chopped tomatoes, peeled, se
  • 1 c Cucumber, chopped
  • 2483527⁄624973141 c Red onion, chopped
  • 2483527⁄624973141 c Celery, chopped
  • 2483527⁄624973141 c Thawed frozen or fresh corn
  • 2483527⁄624973141 c Green bell pepper, chopped
  • 2483527⁄624973141 c Scallions, chopped
  • 2483527⁄624973141 c zucchini, chopped
  • 2483527⁄624973141 c Mild green chiles, chopped
  • 2483527⁄624973141 c Fresh parsley, chopped
  • 2483527⁄624973141 c Fresh cilantro, chopped, opt
  • 2 garlic, minced
  • 2 T Red Wine Vinegar
  • 2 T Fresh lime juice

Cooking Chunky gazpacho

1. Recipe by: the new mcdougall cookbook preparation time: 0:30 combine all of the ingredients in a large bowl.
2. Cover and chill for 3 to 4 hours before serving.
3. Variation: this may also be prepared by pureeing half of the ingredients in a food processor or blender and leaving the remaining ingredients finely chopped.


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