Chunky Gazpacho

Recipe by CupcakeAngel
READY IN: 50mins
SERVES: 18
YIELD: 18 cups
UNITS: US

INGREDIENTS

Nutrition
  • 3
    cups zucchini, diced
  • 3
    cups cucumbers, diced
  • 1 12
    cups red onions, diced
  • 4
    cups sweet peppers, diced (any colour you like)
  • 8
    cups vegetable cocktail
  • 1 12
    cups taco sauce (mild, medium or hot depending on your tastes)
  • 1
    cup balsamic vinegar
  • 1
    tablespoon honey
  • hot sauce (optional)
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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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