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So Easy Gazpacho Recipe

So Easy Gazpacho Recipe

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 YIELD: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

Directions

  • 1. In a large bowl, combine all ingredients. Cover and refrigerate at least 4 hours or until chilled. Yield: 5 servings.

Nutritional Facts

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

Reviews for So Easy Gazpacho

Sort By :
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."

MY REVIEW
Reviewed Sep. 13, 2011

"Very tasty - but better if you let it come to room temperature because of the olive oil."

MY REVIEW
Reviewed Sep. 5, 2011

"I made this for friends for lunch, and put it in wide mouth canning jars, just like the picture in Taste of Home with the slice of cucumber on top! Tasted very crisp, and refreshing."

MY REVIEW
Reviewed Aug. 12, 2011

"This soup is so easy with a food processor and very delicious. I will make this often.

Wynns22"

MY REVIEW
Reviewed Jul. 26, 2011

"A refreshing soup on a hot day! The flavor of the fresh vegetables blend together nicely. This will be a soup I will make again and again for my family."

MY REVIEW
Reviewed Jul. 26, 2011

"A refreshing soup on a hot day. The flavors of the fresh vegetables blend together nicely. This will be a soup I make again and again."

MY REVIEW
Reviewed Jul. 23, 2011

"I would make this again. I will use a little less olive oil. Both my husband and teenage son tried it and thought it was flavourful."

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