Chunky Gazpacho

Name: Chunky Gazpacho
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 18 cups, 18 serving(s)
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)

(1)

Recipe by CupcakeAngel

I know there are a lot of different Gazpacho recipes on here. My version varies from most of them because I don't puree it. I dice everything and leave it chunky. It also doesn't have any bread in it as many others do. I hope you like it! Feel free to mix up the veggies and change the quantities. I switch out the peppers when I make it for my mother since she doen't like them. This recipe makes a lot so it's great for a summer bbq.

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READY IN: 50mins

SERVES: 18

YIELD: 18 cups

UNITS: US

INGREDIENTS

Nutrition

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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