Chunky Gazpacho

Chunky Gazpacho
Photo by Howard L. Puckett

Ingredients

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

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
    • 1/3 cup fresh cilantro
    • 2 tablespoons tomato paste
    • 1 large cucumber
    • Tomato juice
    • 1 green bell pepper
    • 2 pounds tomatoes
    • 1/4 cup red wine vinegar
    • +3 other ingredients


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