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Quick Gazpacho

Name: Quick Gazpacho
Prep time: 10 min
Total time: 10 min
Yield: 6-8 servings.
Cuisine: North America, Mexican
Ingredients: 2 cans (14-1/2 ounces each) diced tomatoes, undrained; 2 cups vegetable juice; 2 tablespoons red wine vinegar; 1 garlic clove, minced; 1 teaspoon salt; 1/2 teaspoon pepper; 8 to 10 drops hot pepper sauce; 1 package (6 ounces) seasoned croutons; 1 medium cucumber, peeled and diced; 1 medium green pepper, diced; 1 bunch green onions with tops, sliced

2 reviews

Test Kitchen Approved

Total Time

Prep: 10 min. + chilling

Makes

6-8 servings

Updated: Oct. 21, 2022

Gazpacho is common fare here in the Southwest, and its variations are numerous. This one is simple, inexpensive, healthful and delicious. It works well as an appetizer, brunch dish or accompaniment to any meat entree. I prefer to make the tomato base the night before, but I've also made it early in the morning for serving with that night's supper.

Quick Gazpacho Recipe photo by Taste of Home

Ingredients

2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups vegetable juice
2 tablespoons red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
8 to 10 drops hot pepper sauce
1 package (6 ounces) seasoned croutons
1 medium cucumber, peeled and diced
1 medium green pepper, diced
1 bunch green onions with tops, sliced

Directions

In a large bowl, combine first seven ingredients. Cover and refrigerate overnight.

Stir well before serving; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers and green onions.

Nutrition Facts

1 cup: 140 calories, 4g fat (1g saturated fat), 1mg cholesterol, 811mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 4g protein.