Very Veggie Gazpacho

Recipe by From a Chef's Kitchen

This deliciously crunchy and chunky version of gazpacho, the classic cold Spanish soup is as refreshing as it gets. Tomatoes, cucumbers, celery, bell peppers, jalapeño peppers, scallions, and plenty of garlic float in a tangy tomato juice base.

Ingredients

• 1 can (46-ounce) tomato or vegetable juice, chilled
• 2 cloves garlic (minced)
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• Tabasco sauce (to taste)
• salt and freshly ground black pepper (to taste)
• 2 medium tomatoes, seeded and chopped
• 1 medium red bell pepper, cored, seeded and finely chopped
• 1 medium yellow bell pepper, cored, seeded and finely chopped
• 1 medium green bell pepper, cored, seeded and finely chopped
• 1 jalapeño pepper (finely chopped)
• 2 stalks celery (finely chopped)
• 1 large cucumber, seeded and finely chopped
• 1 bunch scallions, white and light green part only (chopped)
• fresh herb sprigs, diced avocado or lemon slices (for garnish)

Method

1. Pour juice into a large bowl.  Add the garlic, lemon juice, white wine vinegar, Worcestershire, Tabasco and salt and pepper to taste.  Add the chopped vegetables and adjust seasoning to taste.  Chill for 6-8 hours.

View the recipe instructions at From a Chef's Kitchen