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Gazpacho Recipe

Gazpacho Recipe photo by Taste of Home

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Gazpacho is common fare here in the Southwest, and its variations are numerous. This one is simple, inexpensive, healthful and delicious. It works well as an appetizer, brunch dish or accompaniment to any meat entree. I prefer to make the tomato base the night before, but I've also made it early in the morning for serving with that night's supper.

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Gazpacho Recipe

Prep: 10 min. + chilling

Yield: 6-8 Servings

10 10

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups vegetable juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
8 to 10 drops hot pepper sauce
1 package (6 ounces) seasoned croutons
1 medium cucumber, peeled and diced
1 medium green pepper, diced
1 bunch green onions with tops, sliced

Directions

In a large bowl, combine first seven ingredients. Cover and refrigerate overnight.
Stir well before serving; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers and green onions. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 140 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 811 mg sodium, 22 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Gazpacho in Country June/July 1993, p51

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

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Reviews for Gazpacho

Gazpacho

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Reviewed on May. 31, 2011 by Motorhomegal

Thanks for jiggling my memory....I bought three English cucumbers over the weekend and wasn't sure how I'd use the other two after I tried one new recipe. Haven't made gazpacho in a couple of years....like mine icy cold and usually float an ice cube in it when serving. I, too, use the Spicy Hot V-8.

Reviewed on May. 31, 2011 by neetachauhan

Very tasty! I added cilantro which went very well with the taste

Reviewed on Sep. 15, 2010 by Trilby Yost

I've made this with regular V-8 juice and the Spicy Hot V-8 version (I omit the added hot pepper sauce in this case). My husband prefers the spicy, but I like the regular. I also prefer not adding the salt. This is a very good gazpacho recipe.