Chunky Gazpacho

Chunky Gazpacho
Photo by Howard L. Puckett

Ingredients

  • ½ teaspoon hot sauce
  • 1 tablespoon rice vinegar
  • 3 garlic cloves, minced
  • ¾ teaspoon salt
  • 1 tablespoon balsamic vinegar
  • 1 (32-ounce) bottle low-sodium tomato juice
  • 2 cups coarsely chopped peeled cucumber (about 2 medium)
  • + 7 more ingredients
    • 1 tablespoon olive oil
    • ½ teaspoon pepper
    • 6 cups coarsely chopped tomato (about 3 pounds)
    • 1 ½ cups chopped green bell pepper
    • 1 ¼ cups finely chopped Vidalia or other sweet onion
    • 1 cup finely chopped celery
    • 1 tablespoon basil-flavored vinegar

Combine all ingredients in a large bowl; stir well. Cover and chill.

View full recipe at My Recipes

Comments

Variations on Chunky Gazpacho

  • Chunky Gazpacho
    • Hot pepper sauce (such as Tobasco)
    • 1/2 small onion
    • 2 large garlic cloves
    • 3 tablespoons olive oil
    • 1/4 cup red wine vinegar
    • 2 pounds tomatoes
    • +4 other ingredients


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