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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I know there are a lot of different Gazpacho recipes on here. My version varies from most of them because I don't puree it. I dice everything and leave it chunky. It also doesn't have any bread in it as many others do. I hope you like it! Feel free to mix up the veggies and change the quantities. I switch out the peppers when I make it for my mother since she doen't like them. This recipe makes a lot so it's great for a summer bbq. Ingredients:
3 cups zucchini, diced |
3 cups cucumbers, diced |
1 1/2 cups red onions, diced |
4 cups sweet peppers, diced (any colour you like) |
7 garlic cloves |
8 cups vegetable cocktail |
1 1/2 cups taco sauce (mild, medium or hot depending on your tastes) |
1 cup balsamic vinegar |
1 tablespoon honey |
hot sauce (optional) |
Directions:
1. Dice all vegetables and place them in a large bowl.
2. In another large bowl stir together the vegetable cocktail, taco sauce, balsamic vinegar and honey.
3. Taste and adjust the flavour if needed. More honey if too tart, more balsamic if to sweet, or add hot sauce if you want more heat.
4. Stir in the vegetables and serve cold or at room temperature.
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