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Gazpacho Recipe

Gazpacho Recipe photo by Taste of Home

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This dish comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio

This recipe is:

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Diabetic Friendly

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Gazpacho Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

4 cups tomato juice
2 cups chopped seeded peeled tomatoes
1 cup diced green pepper
1 cup diced celery
1 cup diced seeded cucumber
2 garlic cloves, minced
1/2 cup diced onion
1/3 cup tarragon vinegar
2 tablespoons minced fresh parsley
1 tablespoon minced chives
1 teaspoon Worcestershire sauce
1 teaspoon salt, optional
1/2 teaspoon pepper
2 tablespoons olive oil

Directions

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup (prepared with reduced-sodium tomato juice and without salt) equals 96 calories, 4 g fat (0 saturated fat), 0 cholesterol, 56 mg sodium, 13 g carbohydrate, 0 fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Originally published as Gazpacho in Taste of Home August/September 1996, p39

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Gazpacho

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(1-1) of 1 reviews

Reviewed on Feb. 26, 2013 by Church chef

This is the best gazpacho ever. My husband has asked me to keep a pitcher of it in the refrigerator all the time. Coming from him, "mr fussy eater," that says a lot.