Chunky Garden Gazpacho
How terrific is this gazpacho recipe? Let us count the ways: It's made in minutes, it's a no-cook dish, it's refreshing, it's healthy... Need we go on?
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|15 ounceTomato sauce; (about 1 1/2 cups)|
|2 tablespoonolive oil|
|2 tablespoonRed wine vinegar|
|1 mediumTomato; cut into 1/2-inch cubes|
|1 smallRed pepper; sweet, chopped|
|1 cloveGarlic; finely minced|
|1 eachScallion; chopped|
|1/2 teaspoonBlack pepper|
|1 mediumGreen pepper; chopped|
|1 stalkCelery; chopped|
|1 mediumCucumber; seeded, chopped|
|1/2 teaspoonHot pepper sauce|
|Herb garlic croutons; to serve|
|Plain yogurt; to serve|
Chunky Garden Gazpacho Preparation
In a medium-size mixing bowl, combine the tomato sauce, olive oil, vinegar and honey. Stir in the remaining ingredients. Chill until serving time, at least 1 hour.
Top each serving with one of the suggested garnishes.
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