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Tomato and Cucumber Gazpacho

  • 480 min
  • Easy
  • 16
  • Tomatoes, seeded, diced -- 4.25 lb
  • Tomato juice, or Vegetable juice -- 16 fl.oz
  • Water, cold -- 16 fl.oz
  • Cucumber, English, small diced -- 11 oz
  • Green Bell Pepper, small diced -- 1.5 cup
  • Celery, small diced -- 1.5 cup
  • Red onion, small diced -- 0.25 cup
  • Olive oil -- 2 tbsp
  • Lemon juice, fresh -- 2 tbsp
  • Balsamic vinegar -- 2 tbsp
  • Parsley, fresh, chopped -- 1 tbsp
  • Basil, dried -- 2 tsp
  • Cumin, ground -- 1 tsp
  • Worcestershire sauce -- 1 tsp
  • Black pepper, ground -- 0.5 tsp
  • Minor's Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound -- 1 tbsp
  • Minor's Gluten Free Chicken Base made with Natural Ingredients 6 x 1 pound -- 1 tbsp
Preparation
1
In a large bowl, mix the tomatoes, tomato juice, water, cucumber, green pepper, celery, onions, oil, lemon juice, vinegar, Chicken Base and parsley. Season with basil, cumin, Worcestershire sauce and pepper. Cover bowl and refrigerate for up to 8 hours or overnight. Serve cold.
2
Garnish with Minor's Cilantro, Roasted Garlic, Ancho, Chipotle, Herb Signature Flavors.
Components