Gazpacho Sauce
Ingredients
- 1 cup diced red bell pepper
- 1 cup diced yellow bell pepper
- 1 cup diced Roma tomato
- ½ cup thinly sliced green onions
- ¼ cup chopped basil
- ¼ cup chopped parsley
- 2 cups seedless cucumber, diced
- 64 ounces V8® vegetable juice
- 6 dashes Worcestershire sauce
- 8 dashes Tabasco® sauce, or to taste
- Juice of 1 lemon
Instructions
- Combine all ingredients in a large container and mix well.
- Cover and refrigerate for 24 hours to allow the flavors to develop.
- Serve chilled or warm as a sauce. Makes about 2 quarts.
