Garden Fresh Gazpacho

There is no cooking involved in creating this super-quick, refreshing summer soup. Serve it in small cups as a picnic appetizer.

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2 users rated this recipe an average rating of 2.5
Makes:
12 servings
Prep:
40 mins
Chill:
4 hrs
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Garden Fresh Gazpacho

Ingredients
6
cups coarsely chopped tomato (6 medium)
1
cup peeled, seeded, and coarsely chopped cucumber (1 medium)
1
cup coarsely chopped green sweet pepper (1 medium)
1
cup tomato juice
3/4
cup beef broth
1/4
cup red wine
1/4
cup red onion, finely chopped
1
fresh jalapeno chile pepper, seeded and finely chopped
2
tablespoons snipped fresh cilantro
1
tablespoon red wine vinegar
4
 
Salt
 
Ground black pepper
 
Avocado pieces (optional)

Directions

  1. In a very large bowl stir together tomato, cucumber, sweet pepper, tomato juice, broth, wine, onion, jalapeno pepper, cilantro, vinegar, and garlic. Add salt and black pepper to taste. Cover and chill for several hours or overnight.
  2. To serve, ladle the gazpacho into bowls. If desired, top with avocado pieces. Makes 12 side-dish servings.

From the Test Kitchen

Seafood Gazpacho:

Prepare as above, except before serving stir 8 ounces chopped cooked shrimp or 8 ounces lump crabmeat into soup.

Nutrition Facts

(Garden Fresh Gazpacho)
    Per serving:
  • 27 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 mg chol.,
  • 115 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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