Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. olive oil; 4 Tbsp. lemon juice; 6 c. tomato juice; 2 c. beef broth; 1/2 c. finely minced onion; 2 tomatoes, peeled and cubed; 2 cucumbers, diced; croutons; 1/4 tsp. Tabasco; 2 tsp. salt; 1/2 tsp. freshly ground black pepper; 2 green peppers, finely chopped; 2 c. finely minced celery

Servings: persons

1/2 c. olive oil
4 Tbsp. lemon juice
6 c. tomato juice
2 c. beef broth
1/2 c. finely minced onion
2 tomatoes, peeled and cubed
2 cucumbers, diced
croutons
1/4 tsp. Tabasco
2 tsp. salt
1/2 tsp. freshly ground black pepper
2 green peppers, finely chopped
2 c. finely minced celery

1
Beat together the oil and lemon juice.
2
Stir in the tomato juice, broth, onion, tomatoes, celery, Tabasco, salt and pepper. Taste for seasoning.
3
The mixture should be well seasoned.
4
(It may require more salt or Tabasco, depending on individual taste.) Chill the soup at least 3 hours.
5
Pour into a tureen.
6
Serve the green peppers, cucumbers and croutons separately to be passed and added to each serving.
7
The soup will keep several days in the refrigerator.

405

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/2 c. olive oil, 4 Tbsp. lemon juice, 6 c. tomato juice, 2 c. beef broth, and more.

Yes, 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.

Gazpacho

How did you like this recipe?

Frequently Asked Questions