Name: Gazpacho Juice
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 QT Chicken Stock, White (Prepare, strain and reserve); 8 LB Tomato - Light Red (Cut into big chunks); 1 LB Cucumbers (Peel and cut into dices); 1 LB Onions - Yellow (Cut into dices); 2 OZ Garlic - Fresh Peeled; 2 OZ Basil Tops - RTU; 1 OZ Tarragon Leaves; 0.125 OZ Bay Leaves; 0.25 QT Oil - Olive Pure (Blend in the end); 1 LB Peppers - Green Med (Cut into dices); 2 EA Parsley - Italian

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Gazpacho Juice — Formulation & Method | CuliNect