Chunky Gazpacho - cooking recipe

Ingredients

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

Preparation

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.
Yield:
12 servings.