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J.I. Packer
Chunky Gazpacho
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CATEGORY
CUISINE
TAG
YIELD
Soups
2
Servings
INGREDIENTS
46
oz
Can tomato juice
1
Clove garlic, pressed
1
tb
Sugar, heaping
1
ts
Salt
1
ts
Seasoned salt
1/4
c
Olive oil
3
tb
Lemon juice
1 1/2
ts
Worcestershire sauce
1/2
ts
Liquid hot sauce
1
Cucumber, peeled and diced
1
Green pepper, diced
2
Carrots, diced
3
Celery stalks, diced
3
To 4 green onions, diced
3
Tomatoes, diced
INSTRUCTIONS
In a large mixing bowl, mix tomato juice, garlic, sugar, salt, seasoned
salt, olive oil, lemon juice, worcestershire sauce, and hot sauce. Mix
until oil and seasonings are dissolved. Pour into a large refrigerator
pitcher. Stir chunky vegetables into juice mixture and add diced fresh
tomatoes. Chill overnight or 4 hours. Serve cold with seasoned croutons on
top.
Yield: 12 servings
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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