So Easy Gazpacho

Name: So Easy Gazpacho
Prep time: 10 min
Total time: 10 min
Yield: 5 servings.
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

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 the 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

Directions

In a large bowl, combine all ingredients. Cover and refrigerate at least 4 hours or until chilled.

Nutrition Facts

1 cup: 146 calories, 11g fat (2g saturated fat), 0 cholesterol, 387mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat.

Originally published as Gazpacho Soup in Taste of Home August/September 2011

Reviews

My Review

Click stars to rate

Average Rating:

Patty

Jun 17, 2018

Gazpacho...... what a wonderful soup!!! W
kaskren

Nov 10, 2015

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.
zas1207

Jul 6, 2012

Really Good! I've never tried gazpacho before and this made me a fan! Not only is it really healthy...but absolutely delicious!
s_pants

May 20, 2012

Loved this! But next time I will use a little less olive oil.
Roberts_wife

Feb 25, 2012

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.
Roberts_wife

Feb 25, 2012

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.
bonniejane

Sep 13, 2011

Very tasty - but better if you let it come to room temperature because of the olive oil.
kathed5

Sep 5, 2011

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.
Lurel

Aug 12, 2011

This soup is so easy with a food processor and very delicious. I will make this often.Wynns22
Brookie124

Jul 26, 2011

A refreshing soup on a hot day! The flavor of the fresh vegetables blend together nicely. This will be a soup I will make again and again for my family.