Home Recipes Chunky Gazpacho

Chunky Gazpacho

by Erika Nicole Kendall

6  cups  coarsely chopped tomato (about 3 pounds)
4 cups tomato juice
2  cups  coarsely chopped peeled cucumber (about 2 medium)
1 1/2  cups  chopped green bell pepper
1 1/4  cups  finely chopped Vidalia or other sweet onion
1  cup  finely chopped celery
1  tablespoon  olive oil
1  tablespoon  balsamic vinegar
1  tablespoon  basil-flavored vinegar
1  tablespoon  rice vinegar
3/4  teaspoon  salt
1/2  teaspoon  pepper
1/2  teaspoon  hot sauce
3  garlic cloves, minced

Combine all ingredients in a large bowl; stir well. Cover and chill.

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