Refreshing Gazpacho Recipe

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Refreshing Gazpacho Recipe
Refreshing Gazpacho Recipe photo by Taste of Home
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Refreshing Gazpacho Recipe

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Publisher Photo
When fresh garden tomatoes are available, I make this soup. The recipe looks like a lot of ingredients, but most of them are common pantry items. —Amy Gurganus, Plymouth, North Carolina
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 4 medium tomatoes, seeded and chopped
  • 4-1/2 cups tomato juice
  • 2 celery ribs, finely chopped
  • 1 medium cucumber, peeled and chopped
  • 1 medium red onion, finely chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1/4 cup minced fresh cilantro
  • 1/4 cup cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium ripe avocados, peeled and cubed

Directions

In a large bowl, combine the first 16 ingredients. Cover and refrigerate for at least 4 hours. Serve with avocados. Yield: 12 servings (3 quarts).
Originally published as Refreshing Gazpacho in Healthy Cooking August/September 2012, p42

Nutritional Facts

1 cup: 111 calories, 7g fat (1g saturated fat), 0 cholesterol, 360mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • 4 medium tomatoes, seeded and chopped
  • 4-1/2 cups tomato juice
  • 2 celery ribs, finely chopped
  • 1 medium cucumber, peeled and chopped
  • 1 medium red onion, finely chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1/4 cup minced fresh cilantro
  • 1/4 cup cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium ripe avocados, peeled and cubed
  1. In a large bowl, combine the first 16 ingredients. Cover and refrigerate for at least 4 hours. Serve with avocados. Yield: 12 servings (3 quarts).
Originally published as Refreshing Gazpacho in Healthy Cooking August/September 2012, p42

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Reviews forRefreshing Gazpacho

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MissMarieL User ID: 7839084 118197
Reviewed Jul. 22, 2014

"Definitely a summer favorite. Maybe I am not savvy enough in the kitchen, but the veggies do take a bit longer to chop. I do use a hand stick blender and pulse a few times to reduce the veggies, creating a consistency just a few pulses away from a purée."

MY REVIEW
toolbarsco User ID: 6725667 133148
Reviewed Jul. 2, 2014

"I love gazpacho and am always looking for recipes. This one was very good--very refreshing for dinner on a 98 degree day.. I used low sodium v8 juice (couldn't find low sodium tomato juice). I felt it maybe lacked a little zing--next time will use the spicy V8 juice or add some hot sauce. Also, it might be interesting to throw the soup in a blender--not for long, just enough to slightly reduce the size of the chopped vegetables (maybe I didn't chop mine finely enough??)"

MY REVIEW
AnnieDrews User ID: 5489527 112062
Reviewed Aug. 23, 2012

"This is very similar to a Shrimp Cocktail I get frequently at a local Mexican restaurant. I think boiled shrimp added to this would be delicious!"

MY REVIEW
80chauch User ID: 1315357 117893
Reviewed Aug. 4, 2012

"This looked so interesting to me but my husband wasn't sure how he'd like "cold soup". I loved it! My husband had 2 helpings that night and again for lunch the next day. It was so refreshing... really! Loved it! Will definitely make it again!"

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