Gazpacho Recipe

Gazpacho Recipe photo by Taste of Home

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Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day— I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.

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Gazpacho Recipe

Prep: 15 min. + chilling

Yield: 10 Servings

15 15

Ingredients

3 cups chopped seeded peeled fresh tomatoes
2 celery ribs, finely chopped
1 medium green pepper, finely chopped
1 medium cucumber, peeled, seeded and finely chopped
1/4 cup minced fresh parsley
1 tablespoon minced chives
1 green onion, thinly sliced
1 garlic clove, minced
1 can (46 ounces) tomato juice
1/3 cup red wine vinegar
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/2 teaspoon pepper
Seasoned croutons

Directions

In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons. Yield: 10 servings (2-1/2 quarts).

Nutritional Analysis: 1 cup (calculated without croutons) equals 94 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 757 mg sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Gazpacho in Bountiful Harvest Cookbook , p12