Ingredients
- 1 can vegetable-cocktail juice (46 ounce.) reduced sodium, such as V-8
- 2 Tbsp. minced celery
- 2 Tbsp. minced onions
- 2 Tbsp. fresh lemon juice
- 2 x cloves garlic minced
- 1/4 tsp warm pepper sauce or possibly to taste Parsley basil or possibly other fresh herbs for garnish, optional
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Gazpacho On The Rocks
Servings: 8
Directions
- Pour about 3 c. juice into a blender. Add in the celery, onions, lemon juice, garlic and pepper sauce. Process on high speed till smooth. Pour into a large pitcher and add in the remaining juice; stir. Serve over ice or possibly chill. Garnish with herbs if you like.
- Jane Says: This is a great start to an outdoor party - very light.
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