Ingredients

• 4 cups tomatoes , seeded and diced
• 1 cup tomato juice
• 1 cup beef broth
• 0.75 cups chopped green bell pepper
• 0.75 cups chopped celery
• 0.75 cups chopped cucumber
• 0.33 cups chopped onion
• 2 cloves garlic , minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 0.25 teaspoons ground black pepper
• 0.5 teaspoons ground cumin
• 0.33 teaspoons hot pepper sauce
• 0.5 teaspoons Worcestershire sauce

Instructions

1. 1 In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.

Nutrition per serving