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Mixed-Tomato Gazpacho

Mixed-Tomato Gazpacho

MAKES 6 TO 8 SERVINGS
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Ingredients Method

Ingredients
  

  • 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
  • 1/3 cup chopped red onion
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh dill
  • 1/4 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

Method
 

  1. 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.