Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day— I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.
Recommended:
Fresh, Balanced & Filling No-Cook Summer Dinners
VERIFIED BY Taste of Home Test Kitchen
- 3 cups chopped seeded peeled fresh tomatoes
- 2 celery ribs, finely chopped
- 1 medium green pepper, finely chopped
- 1 medium cucumber, peeled, seeded and finely chopped
- 1/4 cup minced fresh parsley
- 1 tablespoon minced chives
- 1 green onion, thinly sliced
- 1 garlic clove, minced
- 1 can (46 ounces) tomato juice
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon pepper
- Seasoned croutons
- In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons. Yield: 10 servings (2-1/2 quarts).
Originally published as Gazpacho in Bountiful Harvest Cookbook
1994, p12
Reviews forGarden-Fresh Gazpacho
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MY REVIEW
Reviewed Jun. 14, 2017
"Good one"
MY REVIEW
Reviewed Jun. 11, 2013
"Loved this recipe! It's really fast and easy. This is really excellent picnic fare! I spiced it up with some fresh jalapeno peppers."
MY REVIEW
Reviewed Jul. 25, 2011
"Perfect! First time making Gazpacho, so I don't know yet what could be better. This seemed to cover all the bases."
MY REVIEW
Reviewed Oct. 30, 2009
"I didn't care for this dish. It tasted unfinished. The taste reminded me of a shrimp cocktail."
