Terrific Gazpacho Recipe

Terrific Gazpacho Recipe


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This tomato-rich soup has a little kick with hot pepper sauce and red wine vinegar.

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  • 2 plum tomatoes, qt.ered
  • 1 large cucumber, peeled and halved
  • 1 onion, peeled and halved
  • 1 C. green bell pepper, diced
  • 1 4-oz. jar diced pimento peppers, drained
  • 2 12-fluid oz. cans tomato juice
  • 1/3 C. olive oil
  • 1/3 C. red wine vinegar
  • 1/4 tsp. hot pepper sauce
  • 1 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 2 cloves garlic, minced
  • 1/2 C. croutons
  • 1/4 C. chopped fresh chives

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In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper qt.er, the pimento and 1/2 C. tomato juice. Blend at high speed, covered, for 30 seconds to puree the vegetables. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 C. olive oil, vinegar, red pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours). At the same time, refrigerate 6 serving bowls. Meanwhile sauté the croutons in oil and add the garlic. Chop (separately) the remaining tomato, cucumber, onion and green bell pepper. Place the croutons and each of these chopped vegetables in separate bowls to serve as accompaniments. Serve soup in chilled bowls. Just before serving time, sprinkle with chopped chives for garnish.

Yield: 6 Servings

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