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Gazpacho - 10 Servings

This is a spicy delicious nutritious soup brimming with summer vegetables. Healthy and low calorie "


2 lb Roma tomato seeded and broken into large pieces
1 red bell peppers (about 1 pound), cored, seeded
1 green bell peppers cored, seeded and broken into large piece
1 cucumber peeled seeded and cut into large piece
1 sweet onion cut up
2 medium cloves garlic
2 teaspoons table salt
⅓ cup rice or wine vinegar
½ teaspoon Tabasco sauce to taste
Worcestershire 2 tablespoon or taste
1 bottle of Tomato Juice (48 oz)
½ poblano pepper
4 stalks celery
2 cups of shredded carrot
bunch of cilantro stems removed
1 juice of one lemon
2 teaspoon sugar

extra-virgin olive oil for serving only– optional


Use a large food processor and each time you chop a bowl of a vegetable remove to a large bowl and add the next after it is pulsed
1. Combine the tomatoes and pulse 4-5 time in food processor and remove
2. Pulse peppers, cucumbers, celery 4-5 time
3. Pulse onions, carrot, cilantro, garlic, salt, lemon, sugar, vinegar, and hot pepper, Worcestershire and Tabasco
4. Add salt, vinegar, sugar, Tabasco
5. Add tomato juice and stir well
Let sit in refrigerator for a while 4 hour to 2 day for all flavor to blend
Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil if desired and serve very cold

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Nutritional Information
Per Serving

no nutrition information available

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