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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Crunchy cucumbers, sweet Vidalia onions, and three vinegars combine to form this traditional Spanish soup. Serve the chunky gazpacho cold for a light refreshing lunch, or with a mixed green salad for a filling dinner. Ingredients:
6 cups coarsely chopped tomato (about 3 pounds) |
1 (32-ounce) bottle low-sodium tomato juice |
2 cups coarsely chopped peeled cucumber (about 2 medium) |
1 1/2 cups chopped green bell pepper |
1 1/4 cups finely chopped vidalia or other sweet onion |
1 cup finely chopped celery |
1 tablespoon olive oil |
1 tablespoon balsamic vinegar |
1 tablespoon basil-flavored vinegar |
1 tablespoon rice vinegar |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon hot sauce |
3 garlic cloves, minced |
Directions:
1. Combine all ingredients in a large bowl; stir well. Cover and chill.
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