Herbed Gazpacho Recipe
Herbed Gazpacho Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
For a unique first course, serve this colorful soup from Carole Benson, Cabazon, California. Chilled V-8 juice is the base for this soup that's chock-full of generous chunks of chopped tomatoes, green pepper and cucumber. "Garnish each bowl with shrimp for a fancy finish," suggests Carole.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 can (46 ounces) V8 juice, chilled
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 3 medium tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1 medium cucumber, chopped
  • 1/2 cup Italian salad dressing
  • 1/4 cup minced fresh parsley
  • 4 to 6 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooked chopped shrimp, optional

Directions

In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour. Garnish with shrimp if desired. Yield: 10-12 servings (about 3 quarts).
Originally published as Herbed Gazpacho in Quick Cooking July/August 2000, p42

Nutritional Facts

1 cup: 85 calories, 4g fat (0 saturated fat), 0 cholesterol, 781mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein.

  • 1 can (46 ounces) V8 juice, chilled
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 3 medium tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1 medium cucumber, chopped
  • 1/2 cup Italian salad dressing
  • 1/4 cup minced fresh parsley
  • 4 to 6 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • Cooked chopped shrimp, optional
  1. In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour. Garnish with shrimp if desired. Yield: 10-12 servings (about 3 quarts).
Originally published as Herbed Gazpacho in Quick Cooking July/August 2000, p42

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ginnie43 User ID: 663850 98187
Reviewed Jun. 12, 2010

"It was great. The recipe that I had before, took so l-o-n-g to get all the vegetables prepared. This was super easier. It is a keeper in my book. Tried it in a wide mouth thermos and an inch-or-so of dry ice (dropped with brown butcher paper around). It kept super cool and just slid down your throat and enjoyed. I was told that this goes to all our long ATV drives here in the deserts of Utah."

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