So-Easy Gazpacho
My daughter got this recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York
Ingredients
- 2 cups tomato juice
- 4 medium tomatoes, peeled and finely chopped
- 1/2 cup chopped seeded peeled cucumber
- 1/3 cup finely chopped onion
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1 teaspoon sugar
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Reviews
I had the most intense craving for gazpacho. I couldn't find any near me, so I raided the pantry and fridge and just whipped it up. I only had a jar of tomato sauce and chopped tomatoes with green chiles. Picked those out, totally rinsed the tomatoes and just added tons of fresh cucumber, celery, garlic, vidalia onions and roasted red peppers. Apple cider vinegar worked, added some white pepper, and shhhhh, I needed fresh crunchy veggies so I chopped up some mild giardiniera tossed it on top and good to go! Next time I will use clamato tomato juice and add fresh shrimp or lobster!
I would add less olive oil and only put it in after you take it out of fridge and mix it in.
Gazpacho...... what a wonderful soup!!! W
This recipe is so quick and easy. Very tasty! I usually decrease the amount of oil as it gets hardened as it is in the fridge.
Really Good! I've never tried gazpacho before and this made me a fan! Not only is it really healthy...but absolutely delicious!
Loved this! But next time I will use a little less olive oil.
I love this recipe. It's delicious but can be modified delightfully by adding cooked shrimp, basil, cilantro, etc. I've changed my rating from five to four stars for one reason. If you use olive oil, as the recipe calls for, it will become textural in an unpleasant, waxy kind of way. Olive oil somewhat solidifies when chilled. If you make this with regular old oil, Wesson, etc., you won't get that "waxy like" experience. I still love it. It's a lot of fun work for a yummy dish.
I love this recipe. It's delicious but can be modified delightfully by adding cooked shrimp, basil, cilantro, etc. I've changed my rating from five to four stars for one reason. If you use olive oil, as the recipe calls for, it will become textural in an unpleasant, waxy kind of way. Olive oil somewhat solidifies when chilled. If you make this with regular old oil, Wesson, etc., you won't get that "waxy like" experience. I still love it. It's a lot of fun work for a yummy dish.
Very tasty - but better if you let it come to room temperature because of the olive oil.
I made this for friends for lunch, and put it in wide mouth canning jars, just like the picture in Taste of Home with the slice of cucumber on top! Tasted very crisp, and refreshing.