Chunky Gazpacho

A blender is optional for this soup. I take 1/2 of the soup and puree it but leave the rest 'chunky'. As written it will all be chunky. :) This recipe was taken from a 1987 Canadian Living Cookbook. I have been making it ever since and to date I haven't made a gazpacho I like better. Cooking time is chilling time.

• Ready In: 22 mins
• Serves: 6

Ingredients

• 3  large  ripe tomatoes
• 1  cucumber
• 1  garlic clove, minced
• 1  small green pepper, diced
• 1  small onion, finely chopped
• 2 1⁄2 cups tomato juice
•  vegetable cocktail, works very well too
• 3  tablespoons olive oil, can sub vegetable oil
• 2  tablespoons lemon juice
•  salt, pepper and hot sauce to taste
•  garlic-flavored croutons (to garnish)

Directions

1. Peel, seed and chop tomatoes and cucumber.
2. Place in a large bowl with garlic, green pepper and onion.
3. Combine tomato juice, lemon juice and oil - pour over vegetables.
4. Season to taste with salt, pepper and hot sauce.
5. Cover and chill for at least 1 hour - 2 or 3 is better.
6. Garnish with garlic croutons just before serving.