Gazpacho

wgg_logo_small

Ingredients

1 cup peeled and diced tomatoes
½ cup peeled and diced cucumbers
½ cup diced red and yellow bell peppers
½ cup diced onion
2 Tbsp diced scallions
¼ cup peeled and diced carrots
3 cups tomato sauce
2½ cups vegetable stock
¼ tsp freshly ground black pepper
¼ cup chopped cilantro
⅓ cup red wine vinegar

Instructions 
In a large bowl, combine all ingredients and mix well. Chill in refrigerator for 4 hours or overnight.
Servings 
8 (¾ cup ea.)