Tomato and Cucumber Gazpacho
Tomato and Cucumber Gazpacho
Directions
- 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.
Ingredients
- 2 tbsp vinegar, balsamic
- 2 tsp basil, dried
- 1 1/2 cup green bell pepper , small diced
- 1/2 tsp black pepper, ground
- 1 1/2 cup celery, small diced
- 1 tbsp Minor's® Gluten Free Chicken Base made with Natural Ingredients 6 x 1 pound
- 11 oz cucumber(s), English, small diced
- 1 tsp cumin, ground
- 1 tbsp Minor's® Roasted Garlic Flavor Concentrate Gluten Free 6 x 1 pound
- 2 tbsp lemon juice, fresh
- 2 tbsp oil, olive
- 1 tbsp parsley, fresh, chopped
- 1/4 cup red onion, small diced
- 16 fl oz tomato juice, (sub vegetable juice)
- 4 1/4 lb tomato(es), seeded, diced
- 16 fl oz water, cold
- 1 tsp Worcestershire sauce
