Chunky Gazpacho

***** NONE *****

46 oz Can tomato juice

1 Clove garlic, pressed

1 tb Sugar, heaping

1 ts Salt

1 ts Seasoned salt

1/4 c Olive oil

3 tb Lemon juice

1 1/2 ts Worcestershire sauce

1/2 ts Liquid hot sauce

1 Cucumber, peeled and dic

1 Green pepper, diced

2 Carrots, diced

3 Celery stalks, diced

3 To 4 green onions, diced

3 Tomatoes, diced

In a large mixing bowl, mix tomato juice, garlic, sugar, salt, seasoned salt, olive oil, lemon juice, worcestershire sauce, and hot sauce. Mix until oil and seasonings are dissolved. Pour into a large refrigerator pitcher. Stir chunky vegetables into juice mixture and add diced fresh tomatoes. Chill overnight or 4 hours. Serve cold with seasoned croutons on top. From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92