Gazpacho Recipe | Yummly
Judy Kliemann: "This turned out very well. I’ll make this again." Read More
17Ingredients
25Minutes
110Calories
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Ingredients

US|METRIC
  • 6 tomatoes (about 3 lbs, peeled and chopped, yielding about 6 cups)
  • 1 red onion (finely chopped, about 1 1/4 cups)
  • 1 cucumber (peeled, seeded, chopped, about 1 cup)
  • 1 red bell pepper (or green seeded and chopped, about 1 cup)
  • 2 stalks celery (chopped, about 1 cup)
  • 2 tablespoons fresh parsley (chopped)
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic (minced, about 1 teaspoon)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 teaspoons sugar (add more to taste)
  • ground pepper (to taste)
  • salt (to taste)
  • 6 drops Tabasco Sauce (or more to taste)
  • 1 teaspoon worcestershire sauce (omit for vegan or vegetarian option)
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)
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    NutritionView More

    110Calories
    Sodium5% DV125mg
    Fat11% DV7g
    Protein4% DV2g
    Carbs4% DV12g
    Fiber8% DV2g
    Calories110Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium125mg5%
    Potassium510mg15%
    Protein2g4%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber2g8%
    Sugars8g16%
    Vitamin A35%
    Vitamin C80%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Judy Kliemann 2 years ago
    This turned out very well. I’ll make this again.
    R. J. R. 3 years ago
    Great classic gazpacho. I doubled the peppers and cucumbers by dicing them to add some crunch and texture. Also put in a bit of dill. Put it in mason jars and ate it for lunch at work. Delicious.

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