Gazpacho

Name: Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 8 servings (2 quarts).
Cuisine: Mediterranean
Ingredients: 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

2 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

8 servings (2 quarts)

This gazpacho recipe 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

Gazpacho Recipe photo by Taste of Home

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Ingredients

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

Directions

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.

Nutrition Facts

1 cup: 96 calories, 4g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Gazpacho

Ingredients

Directions

Nutrition Facts

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