Chunky Gazpacho
- Reviews 1
Ready In: 50 mins
Serves: 18
Yields: 18 cups
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
- Dice all vegetables and place them in a large bowl.
- In another large bowl stir together the vegetable cocktail, taco sauce, balsamic vinegar and honey.
- 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.
- Stir in the vegetables and serve cold or at room temperature.
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