So Easy Gazpacho Recipe
So Easy Gazpacho Recipe photo by Taste of Home

So Easy Gazpacho Recipe

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4.5 11 8
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My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of the party.—Lorna A. Sirtoli, Cortland, New York
TOTAL TIME: Prep: 10 min. + chilling
MAKES:4-5 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 4-5 servings

Ingredients

  • 2 cups tomato juice
  • 4 medium tomatoes, peeled and finely chopped
  • 1/2 cup chopped seeded peeled cucumber
  • 1/3 cup finely chopped onion
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

1 cup: 146 calories, 11g fat (2g saturated fat), 0mg cholesterol, 387mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein

Directions

  1. In a large bowl, combine all ingredients. Cover and refrigerate at least 4 hours or until chilled. Yield: 5 servings.
Originally published as So Easy Gazpacho in Taste of Home August/September 2011, p53

Reviews for So Easy Gazpacho

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 10, 2015

"This recipe is so quick and easy. Very tasty! I usually decrease the amount of oil as it gets hardened as it is in the fridge."

MY REVIEW
Reviewed Jul. 6, 2012

"Really Good! I've never tried gazpacho before and this made me a fan! Not only is it really healthy...but absolutely delicious!"

MY REVIEW
Reviewed May. 20, 2012

"Loved this! But next time I will use a little less olive oil."

MY REVIEW
Reviewed Feb. 25, 2012 Edited Jul. 4, 2015

"I love this recipe. It's delicious but can be modified delightfully by adding cooked shrimp, basil, cilantro, etc. I've changed my rating from five to four stars for one reason. If you use olive oil, as the recipe calls for, it will become textural in an unpleasant, waxy kind of way. Olive oil somewhat solidifies when chilled. If you make this with regular old oil, Wesson, etc., you won't get that "waxy like" experience. I still love it. It's a lot of fun work for a yummy dish."

MY REVIEW
Reviewed Feb. 25, 2012 Edited Jul. 4, 2015

"I love this recipe. It's delicious but can be modified delightfully by adding cooked shrimp, basil, cilantro, etc. I've changed my rating from five to four stars for one reason. If you use olive oil, as the recipe calls for, it will become textural in an unpleasant, waxy kind of way. Olive oil somewhat solidifies when chilled. If you make this with regular old oil, Wesson, etc., you won't get that "waxy like" experience. I still love it. It's a lot of fun work for a yummy dish."

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