Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (12 oz.) cans stewed tomatoes, diced (if possible); 2 cucumbers, peeled and seeded; 1 green pepper; 1 medium/large onion; 1 clove garlic; 1/4 c. olive oil; 1 Tbsp. vinegar; 1 c. tomato juice or V-8; salt to taste; 1 (4 oz.) can diced green chiles

Servings: persons

2 (12 oz.) cans stewed tomatoes, diced (if possible)
2 cucumbers, peeled and seeded
1 green pepper
1 medium/large onion
1 clove garlic
1/4 c. olive oil
1 Tbsp. vinegar
1 c. tomato juice or V-8
salt to taste
1 (4 oz.) can diced green chiles

1
Dice half the tomatoes (if not already diced), not losing any of the juice, cucumber, half the onion and half the green pepper. Set aside in a large bowl or pitcher with half the green chiles. Put the remaining tomatoes, cucumber, green pepper, chiles and onion into a blender, along with the garlic, olive oil, vinegar, tomato juice and salt.
2
Blend for a few seconds.
3
Pour into the container with the chopped veggies.
4
Mix well.
5
Cover and chill thoroughly.

180

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 (12 oz.) cans stewed tomatoes, diced (if possible), 2 cucumbers, peeled and seeded, 1 green pepper, 1 medium/large onion, 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

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