Chunky Gazpacho - cooking recipe

Ingredients

3 cups zucchini, diced
3 cups cucumbers, diced
1 1/2 cups red onions, diced
4 cups sweet peppers, diced (any colour you like)
7 garlic cloves
8 cups vegetable cocktail
1 1/2 cups taco sauce (mild, medium or hot depending on your tastes)
1 cup balsamic vinegar
1 tablespoon honey
hot sauce (optional)

Preparation

Dice all vegetables and place them in a large bowl.
In another large bowl stir together the vegetable cocktail, taco sauce, balsamic vinegar and honey.
Taste and adjust the flavour if needed. More honey if too tart, more balsamic if to sweet, or add hot sauce if you want more heat.
Stir in the vegetables and serve cold or at room temperature.