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Thread: Chunky Gazpacho

  1. #1
    Super Member patchsamkim's Avatar
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    Made this over the weekend...had friends request the recipe...so as long as I shared it with them will share it here too...great time of year to make it with all the fresh veggies!

    Chunky Gazpacho

    46 oz can tomato juice (I use low sodium V-8)(recipe only calls for 2-1/3
    cup-but I use whole can)
    4 Tbls lemon juice
    1/4-1/2 cup olive oil (original recipe says 1/2 cup-but I don't use that much)
    6 large tomatoes cut up (seed if you want, I don't)
    2 cucumbers cut up (seed if you want, I don't)
    1 green pepper seeded and cut up
    1 onion chopped (I like red onion)
    3 stalk celery cut up
    2 cloves garlic
    hot pepper sauce to taste(I only use a couple of drops)
    salt and pepper to taste

    Combine all ingredients. Gets better after a day of chilling. Yummy!!
    You can add parsley if you want-I don't.

  2. #2
    Super Member jillnjo's Avatar
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    Sounds wonderful!! I love food like that! What do you eat it with? Chips?

  3. #3
    Super Member sewwhat85's Avatar
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    sounds tasty

  4. #4
    Super Member
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    good and cool

  5. #5
    Super Member Scrap Happy's Avatar
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    Sounds delicious! Thank you.

  6. #6
    Super Member Pinkiris's Avatar
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    Big, chunky croutons are yummy in a cup of chilled gazpacho!

    Sue

  7. #7
    Super Member patchsamkim's Avatar
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    Quote Originally Posted by jillnjo
    Sounds wonderful!! I love food like that! What do you eat it with? Chips?
    I usually have a nice slice of crusty bread along with the Gazpacho.

  8. #8
    Junior Member
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    california
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    Thanks for the recipe, looking forward to making this soon.

  9. #9
    Junior Member
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    Do you peel the cucumbers? Also, can this be made in a food processor? Please do let me know. Thanks.

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