Make ahead Gazpacho
|Vegetable stock||2 Cup (32 tbs)|
|Tomato juice||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Green taco sauce||2 Tablespoon|
|Garlic salt||1⁄2 Teaspoon|
|Cucumber||1 , peeled, seeded, and coarsely chopped|
|Tomatoes||4 Large, peeled and coarsely chopped|
|Green onions with tops||3 , thinly sliced|
In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper.
Leave uncovered and bring to a boil.
Stir in cucumber, tomatoes, and onion; bring mixture, uncovered, to a boil again.
Remove from heat and cool.
Cover and refrigerate until well chilled.