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
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