Zesty Gazpacho Recipe

Be the first to write a review

Rate recipe

When I have a taste for something different, or something with a “zip,” this soup always hits the spot.

This recipe is:

Contest Winning

Quick

[X]

Rate Zesty Gazpacho Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Zesty Gazpacho Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

Ingredients

2 cans (28 ounces each) whole tomatoes
1 medium cucumber, peeled, seeded and cut into chunks
1 medium green pepper, cut into chunks
1 small onion, cut into chunks
1/3 cup red wine vinegar
2 slices rye bread, cubed
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce

Directions

Drain tomatoes, reserving juice. In a blender, cover and process the tomatoes, cucumber, green pepper and onion in batches until chopped. Transfer to a large bowl.
Place the vinegar, bread cubes and reserved tomato juice in blender; cover and process until smooth. Pour over vegetable mixture. Stir in the oil, salt, garlic powder, pepper and pepper sauce. Cover and refrigerate for 1-2 hours before serving. Yield: 8 servings (2 quarts).

Nutritional Facts 1 cup equals 122 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 563 mg sodium, 16 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Zesty Gazpacho in Country June/July 2007, p49