Gazpacho

By ccavaletti

Ingredients

• 15 oz can chunky Italian or salsa style tomatoes
• 2 c quartered yellow pear shaped and or halved cherry tomatoes
• 15 oz can chick peas, drained and rinsed
• 1-1/4 c spicy vegetable juice (V8)
• 1 c beef broth
• 1/2 c coarsely chopped seeded cucumber
• 1/2 c coarsely chopped yellow and or red sweet peppers
• 1/4 c coarsely chopped red onion
• 1/4 c snipped fresh cilantro
• 3 Tbsp lime or lemon juice
• 2 cloves minced garlic
• 1/4-1/2 tsp bottled hot pepper sauce
• croutons

Preparation

Step 1

Combine all and chill 2-24 hours.

Serve cold with croutons.