Simple Gazpacho Recipe
Simple Gazpacho Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"Simple-as-can-be" best describes this hearty cold soup from Chris Brooks of Prescott, Arizona. "You just chop and combine the ingredients, then chill," she advises. "It tastes great with crunchy croutons or breadsticks."
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 can (46 ounces) vegetable juice
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 2 cups chopped cucumber
  • 2 cups chopped tomatoes
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/3 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 3 to 4 drops hot pepper sauce

Directions

In a large bowl, combine all ingredients. Cover and chill for 2-3 hours before serving. Serve cold. Yield: 12 servings (3 quarts).
Originally published as Gazpacho in Country Woman May/June 1995, p24

Nutritional Facts

1 cup: 52 calories, 1g fat (0 saturated fat), 0 cholesterol, 470mg sodium, 11g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 vegetable.

  • 1 can (46 ounces) vegetable juice
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 2 cups chopped cucumber
  • 2 cups chopped tomatoes
  • 1 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/3 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • 3 to 4 drops hot pepper sauce
  1. In a large bowl, combine all ingredients. Cover and chill for 2-3 hours before serving. Serve cold. Yield: 12 servings (3 quarts).
Originally published as Gazpacho in Country Woman May/June 1995, p24

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