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
- 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
- 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
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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.