Title: Chunky Gazpacho
Categories: Lowfat Soup
Yield: 10 Servings
| 4 | c | Tomato juice |
| 2 | c | Chopped tomatoes; peeled, se |
| 1 | c | Cucumber; chopped |
| 1/2 | c | Red onion; chopped |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Thawed frozen or fresh corn |
| 1/2 | c | Green bell pepper; chopped |
| 1/4 | c | Scallion; chopped |
| 1/4 | c | Zucchini; chopped |
| 1/4 | c | Mild green chiles; chopped |
| 1/4 | c | Fresh parsley; chopped |
| 1/4 | c | Fresh cilantro; chopped, opt |
| 2 | | Cl Garlic; minced |
| 2 | tb | Red wine vinegar |
| 2 | tb | Fresh lime juice |
Recipe by: The New McDougall Cookbook Preparation Time: 0:30 Combine all of
the ingredients in a large bowl. Cover and chill for 3 to 4 hours before
serving.
Variation: This may also be prepared by pureeing half of the
ingredients in a food processor or blender and leaving the remaining
ingredients finely chopped. From the collection of Sue Smith, S.Smith34,
Uploaded June 16, 1994