Chunky Gazpacho

• 1 (46 oz.) can tomato juice
• 1 clove garlic, pressed
• 1 Tbsp. sugar (heaping)
• 1 tsp. salt
• 1 tsp. seasoned salt
• 1/4 c. olive oil
• 3 Tbsp. lemon juice
• 1 1/2 tsp. Worcestershire sauce
• 1/2 tsp. liquid hot sauce
• 1 cucumber, peeled and diced
• 1 green pepper, diced
• 2 carrots, diced
• 3 celery stalks, diced
• 3 to 5 green onions, diced
• 3 tomatoes, diced

1. In a large mixing bowl, mix tomato juice, garlic, sugar, salt, seasoned salt, olive oil, lemon juice, Worcestershire sauce and hot sauce.
2. Mix until oil and seasonings are dissolved.
3. Pour into a large refrigerator pitcher.
4. Stir chunky vegetables into juice mixture and add diced fresh tomatoes.
5. Chill overnight or 4 hours. Serve cold with seasoned croutons on top.
6. Yield:
7. 12 servings.

tomato juice, clove garlic, sugar, salt, salt, olive oil, lemon juice, worcestershire sauce, liquid hot sauce, cucumber, green pepper, carrots, celery stalks, green onions, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=929334 (may not work)