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Gazpacho Recipe

Name: Gazpacho Recipe
Prep time: 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 cup Diced cucumber; 1 cup Diced tomatoes; 0.5 cup Diced green bell pepper; 3 cups Salt-reduced vegetable juice cocktail / cocktail de légumes faible en sel; 0.25 cup Diced onion; 1 tsp Olive oil / huile d'olive; 1 tsp Red-wine vinegar / vinaigre de vin rouge; 1 pinch Black pepper / poivre

1-hour 15-Minute recipe Serves 4

This refreshing cold summer soup hails from the Andalusia region of southern Spain. Our gazpacho recipe boasts a fresh blend of tomatoes, cucumbers, green pepper, onion, olive oil and red wine vinegar.

1-hour 15-Minute recipe Serves 4

Ingredients

1 cup

Diced cucumber, divided

1 cup

Diced tomatoes, divided

1/2 cup

Diced green bell pepper, divided

3 cups

Salt-reduced vegetable juice cocktail

1/4 cup

Diced onion

1 tsp

Olive oil

1 tsp

Red-wine vinegar

1 pinch

Black pepper

Directions

Prep: 15 mins

1
Combine 1/4 cup each cucumber and tomato, and 2 tbsp bell pepper in a small bowl. Cover and refrigerate.
2
Combine remaining 3/4 cup each cucumber and tomato, and 1/3 cup bell pepper in a blender or food processor. Add vegetable juice cocktail, onion, oil, vinegar and black pepper. Blend until smooth. Pour into a bowl. Cover and refrigerate until chilled, at least 1 hour.
3
To serve gazpacho, ladle into four chilled soup bowls. Sprinkle with reserved vegetables.

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Gazpacho Recipe

Ingredients

Directions

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