Rating: 4 stars
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There is no cooking involved in creating this super-quick, refreshing summer soup. Serve it in small cups as a picnic appetizer.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
40 mins
chill:
4 hrs
total:
4 hrs 40 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • To serve, ladle the gazpacho into bowls. If desired, top with avocado pieces. Makes 12 side-dish servings.

Seafood Gazpacho:

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

Nutrition Facts

27 calories; carbohydrates 5g; insoluble fiber 1g; protein 1g; sodium 115mg; potassium 241mg; calcium 10.1mg; iron 0.4mg.
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