1 (48-ounce) bottle low-sodium 100% vegetable juice
4 cups chopped red ripe tomatoes
2 cups chopped yellow tomatoes
1 pint multicolored cherry tomatoes
3 cups chicken broth
2 cups chopped English cucumber
1 red bell pepper, chopped
1 cup chopped celery
⅓ cup chopped red onion
¼ cup fresh lime juice
¼ cup chopped fresh dill
¼ cup chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon kosher salt
1 tablespoon hot sauce
3 tablespoons olive oil
Spicy Croutons (recipe follows)
Garnish: halved multicolored cherry tomatoes, fresh herb leaves, olive oil
Instructions
In a large bowl, combine vegetable juice, tomatoes, broth, cucumber, bell pepper, celery, onion, lime juice, dill, basil, oregano, salt, hot sauce, and oil. Chill at least 3 hours or overnight. (Mixture may also be stored in the refrigerator in an airtight container up to 3 days.) Serve chilled with Spicy Croutons. Garnish with tomatoes, herbs, and oil, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/mixed-tomato-gazpacho-recipe/