Crunchy Garden Gazpacho

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• Servings: 10
• 64 -96 ounces tomato juice (use high quality)
• 3 large carrots, shredded (halved)
• 1 seedless cucumber, shredded (halved)
• 3 garlic cloves, minced
• 1/8 cup fresh parsley, chopped (flat leaf)
• 2 tablespoons wine vinegar
• 1/4 cup olive oil
• 2 tablespoons hot sauce
• 6 medium radishes, shredded
• 1/2 medium green pepper, diced
• 2 stalks celery, diced
• 4 scallions, thinly sliced
• 1 jalapeno, de-seeded and minced
• 4 tablespoons lemon juice
• 1/4 cup fresh cilantro, chopped
• 1/8 cup fresh basil, chopped
• 1 (14 ounce) can diced fire-roasted tomatoes, do not drain (i use muir glen)
• 1/2 teaspoon sea salt (to taste)
• 1 teaspoon fresh ground black pepper (to taste)
• 1/2 teaspoon chili flakes (to taste)

Recipe

• 1 in food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
• 2 puree until smooth.
• 3 ou may need to add some of the tomato juice depending on the consistency.
• 4 combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
• 5 add tomato juice to your desired consistency.
• 6 chill for 30 minutes to combine flavors.
• 7 adjust seasoning to taste.
• 8 can be served at room temperature or cold.