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Nutrition Facts
Serving Size 1 (248g) Recipe makes 8 servings
Calories 68
Calories from Fat 32		(46%)
Amount Per Serving		%DV
	Total Fat 3.6g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 2.5g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 331mg		13%
Potassium 462mg		13%
Total Carbohydrate 9.2g		3%
	Dietary Fiber 1.4g	5%
	Sugars 6.5g
Protein 1.7g		3%
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Gazpacho

Recipe #125796 | 30 min | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Michelle Berteig
Jun 13, 2005

Serve icy cold. Feel free to add your own favorite vegetables or other additions. I've added roasted red peppers and shrimp to make a yummy version. You can also used canned diced tomatoes (either plain, or with onions or peppers or both) with some of the juice instead of the fresh tomatoes. I sometimes double the amount of vinegar and lemon juice to make it more zippy. Keeps for at least a week in the refrigerator.

SERVES 8 -12 (change servings and units)

Ingredients

4 cups tomato juice (can also use V8, Clamato, or a mix of these)
2 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons lemon juice
1 dash worcestershire sauce (optional)
salt (to taste)
pepper (to taste)
1-2 garlic cloves, minced fine (to taste)
3-4 tomatoes, peeled, seeded and chopped fine
1 cucumber, peeled, seeded and chopped fine
1/4 red onion, chopped fine
6 radishes, chopped fine
1 avocado, cut into small cubes (optional)

Directions

1
Mix all ingredients in a large, non-reactive container.
2
Store in the refrigerator.

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Featured Reviews for This Recipe

From: Chef #1336945

On Aug 17, 2009

excellent i am eating for lunch now and highly recommend

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From: James Craig

On Mar 28, 2009

Thank you Michelle for a fantastic recipe! I have always enjoyed gazpacho that has tomato juice and tomatoes together. I especially like your olive oil, vinegar, lemon juice, and worcestershire sauce ingredients that give it that extra kick! Unfortunately, I did not have any radishes on hand, but plan on adding those the next time I makes this. Thanks, this is a keeper!

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From: Goodale

On Aug 17, 2008

This was an excellent recipe which I'll use as a basis for gazpacho throughout the summer with items from my garden. I added about a dozen fresh basil leaves and used three cloves of garlic. That along with a tablespoon of salt and a half teaspoon of pepper spiced it just right. Everyone loves this recipe and it goes fast.

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From: Kumquat the Cat's friend

On Jun 11, 2008

Best gazpacho I've ever tasted, by far. It must have been part vinegar, maybe part radish, but the optional avocado really put it over the top! We had leftover, so I was concerned that the avocado was going to go brown, but it was just fine the next day! It made the soup creamy, mmmm. We used 3 tomatoes, 2 garlic cloves and 1 tablespoon extra of both vinegar and lemon juice. We omitted the olive oil altogether. If you like gazpacho, you will LOVE this! Thanks Michelle.

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