Bernaie'S Gazpacho Recipe

Name: Bernaie'S Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large tomatoes (1 lbs/454 g); 1 large English cucumber; 4 celery stalks; 1 jar of roasted red pepers (250 ml); 1 bunch cilantro (about 1/2 cup); 2/3 cup red wine vinegar; 1/2 cup olive oil; 1/4 tsp Tabasco sauce; 1 tsp onion powder; 1 large can of tomato juice (1.36 litres)

Servings: persons

2 large tomatoes (1 lbs/454 g)
1 large English cucumber
4 celery stalks
1 jar of roasted red pepers (250 ml)
1 bunch cilantro (about 1/2 cup)
2/3 cup red wine vinegar
1/2 cup olive oil
1/4 tsp Tabasco sauce
1 tsp onion powder
1 large can of tomato juice (1.36 litres)

1
Cut up the first 5 ingredients into small chunks and place them in a food processor fitted with a blade.
2
Add tomato juice only to the halfway point of the food processor bowl.
3
Process on high until the vegetables are pureed.
4
Add the next 4 ingredients, puree a few more seconds to blend all.
5
Pour the puree into a large bowl, add the rest of the tomato juice, stir and place in the fridge.
6
Serve chilled.
7
Keeps well for 4 or 5 days.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large tomatoes (1 lbs/454 g), 1 large English cucumber, 4 celery stalks, 1 jar of roasted red pepers (250 ml), and more.

Yes, Bernaie'S Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bernaie'S Gazpacho

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