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Gazpacho Recipe
Gazpacho Recipe photo by Taste of Home

Gazpacho Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

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

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.

Directions

  1. 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).
Originally published as Gazpacho in Taste of Home August/September 1996, p39

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.

Reviews for Gazpacho(1)

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MY REVIEW
Reviewed Feb. 26, 2013

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.

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