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Nutrition Facts
Serving Size 1 (319g) Recipe makes 6 servings The following items or measurements are not included below: red wine vinegar
Calories 119
Calories from Fat 64		(53%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 236mg		9%
Potassium 628mg		17%
Total Carbohydrate 14.2g		4%
	Dietary Fiber 2.6g	10%
	Sugars 8.8g
Protein 2.5g		4%
detailed view... how is this calculated?

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Gazpacho for Joe

Recipe #210470 | 20 min | 20 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Sydney Mike
Feb 11, 2007

I'm not a gazpacho lover, but I found this recipe years ago to make for an Italian friend of mine. It seemed to pass his taste buds, so... Preparation time does not include the time it takes to chill.

SERVES 6 (change servings and units)

Ingredients

2 cups tomato juice
3 tablespoons virgin olive oil
1 tablespoon lemon juice, fresh
1 medium cucumber, peeled, seeded, diced
1 garlic clove, minced
3 large tomatoes, peeled, seeded, diced
1 small onion, minced
2 green onions, chopped
1 small green bell pepper, diced
1 stalk celery, diced
1 tablespoon red wine vinegar
1/2 teaspoon Tabasco sauce
1/4 teaspoon worcestershire sauce
1 teaspoon granulated sugar
1/2 teaspoon dill weed
1/4 teaspoon ground pepper
1 teaspoon parsley, chopped
1/2 teaspoon cilantro
1 medium cucumber, peeled, sliced lengthwise

Directions

1
In a blender, combine tomato juice, olive oil, lemon juice and diced cucumber; blend well.
2
In a large bowl, mix the tomatoes, onions, bell pepper and celery; divide in half.
3
Put half of this vegetable mixture in the blender with the tomato juice mixture and blend well.
4
Add this blended mixture to the large bowl of vegetable mixture and mix well.
5
To this mixture add the vinegar, Tabasco sauce, Worcestershire sauce, sugar, dill weed, pepper, parsley and cilantro; mix well.
6
Cover & chill before serving.
7
Garnish each bowl with a slice of cucumber.

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Browse similar recipes by category

Course > Soups
Main Ingredient > Vegetables > Onions
Main Ingredient > Vegetables > Peppers
Main Ingredient > Vegetables > Tomatoes
Preparation > Time to Make > < 30 mins
Preparation > Presentation > Served Cold

Featured Reviews for This Recipe

From: Starrynews

On Feb 15, 2009

Very nice, and so healthy! The flavor of the veggies was so mild, and then there was a zip from the vinegar, Tabasco, and worcestershire. I am looking forward to trying it again in the summer with even fresher produce from the local farmer's market. Thanks for sharing!

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From: Enjolinfam

On Aug 6, 2008

This was a fantastic combination of flavors. Really yummy! My DD's didn't care for the chilled treat, so I dished out their cucumbers, heated it up warm, and then added the cucumbers back to their bowls and they gobbled it up. lol So, in the end we all enjoyed it! Thanks Syd! Made for the veg*n swap.

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From: Lainey6605

On Feb 17, 2007

I've always wanted to try gazpacho so that's what lead me to tag this recipe in the "Please Review My Recipe" tag game. I've never had a cold soup, either, but this was very good! It is very simple to make and I chilled it for about two hours before serving it for lunch. I like that it is low in calories and I think this will be very refreshing to make in the summer again! Thanks for posting!

2 people found this review helpful

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From: Sandi (From CA)

On Feb 3, 2009

My taste buds approved this, too! I omitted the bell pepper and added avocado, about a tablespoon more red wine vinegar, and lots more cilantro and this was really delicious. I prefer it slightly chunky and your directions yielded that result perfectly. I kept going back for spoonfuls after my initial serving. Many thanks for a great gazpacho, Sydney Mike!