Name: Gazpacho
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 6 C Red Gold Canned Diced Tomatoes; 1 ½ C Green bell pepper, rough chopped; 1 ½ C Celery, rough chopped; 1 ½ C Cucumber, peeled and rough chopped (I peeled mine- peel was bitter); ¾ C onion, rough chopped; 2 TB Flat-leaf parsley; 3 cloves Garlic, chopped; ½ C Red wine vinegar; ½ C Extra virgin olive oil; Kosher salt and freshly ground black pepper to taste; 1 ½ tsp Worcestershire sauce; 1 ½ quart Red Gold Fresh Squeezed Canned Tomato Juice; 1 ½ quart Red Gold Canned Vegetable Juice

Ingredients

6 C Red Gold Canned Diced Tomatoes
1 ½ C Green bell pepper, rough chopped
1 ½ C Celery, rough chopped
1 ½ C Cucumber, peeled and rough chopped (I peeled mine- peel was bitter)
¾ C onion, rough chopped
2 TB Flat-leaf parsley
3 cloves Garlic, chopped
½ C Red wine vinegar
½ C Extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
1 ½ tsp Worcestershire sauce
1 ½ quart Red Gold Fresh Squeezed Canned Tomato Juice
1 ½ quart Red Gold Canned Vegetable Juice

Instructions

Step 1

Add tomatoes, vegetables, parsley, garlic, vinegar, oil, salt and pepper to taste, and Worcestershire sauce to a food processor and pulse until vegetables are finely chopped.