Taste of Home
Gazpacho
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 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
Ingredients
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4 cups tomato juice
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2 cups chopped seeded peeled tomatoes
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1 cup diced green pepper
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1 cup diced celery
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1 cup diced seeded cucumber
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2 garlic cloves, minced
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1/2 cup diced onion
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1/3 cup tarragon vinegar
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2 tablespoons minced fresh parsley
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1 tablespoon minced chives
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1 teaspoon Worcestershire sauce
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1 teaspoon salt, optional
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1/2 teaspoon pepper
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2 tablespoons olive oil
Directions
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1.
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.
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