Easy Gazpacho


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Jam-packed with vegetables and a hard-boiled egg for good measure

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  • 2 C. reduced-sodium tomato juice
  • 1-2 garlic cloves, chopped
  • 2 tsp. olive oil
  • 2 Tbsp. bread crumbs
  • 1/2 Tbsp. white wine vinegar
  • Salt and freshly ground black pepper, to taste
  • 1/4 C. seeded and diced cucumber
  • 1/4 C. finely diced green bell pepper
  • 1 plum tomato, seeded and finely diced
  • 1/4 C. red onion, finely diced
  • 1/4 C. zucchini, finely diced (optional)
  • 1 hard boiled egg white, finely chopped (optional)

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In a blender, puree the tomato juice, garlic and olive oil. Add the bread crumbs and vinegar, and blend to combine. Season to taste with salt and pepper. Pour the soup into a covered container and chill well, at least 2 hours to overnight. When you're ready to serve it, adjust the seasonings if necessary. Divide the soup among 4 serving bowls. Add 1 Tbsp. each of the diced cucumber, pepper, tomato and onion, plus zucchini and egg white if desired.

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