Gazpacho Recipe – Eats Now

Name: Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large ripe tomatoes; 1 red pepper; 1 yellow pepper; 3 stalks celery; 2 red onions; 2 shallots; 2 cucumbers; 1/2 cup red wine vinegar; 1/2 cup olive oil; 1 1/2 cups v 8 vegetable juice; 1/4 teaspoon cayenne pepper; 1/2 cup chopped fresh dill; salt & fresh ground pepper (to taste)

Servings: persons

6 large ripe tomatoes
1 red pepper
1 yellow pepper
3 stalks celery
2 red onions
2 shallots
2 cucumbers
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 cups v 8 vegetable juice
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh dill
salt & fresh ground pepper (to taste)

1
Wash and coarsely chop the tomatoes, saving the juice.
2
Core, seed and coarsely chop the peppers.
3
Peel, seed and coarsely chop the cucumbers.
4
Dice the celery.
5
Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
6
Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
7
Stir in cayenne and dill and salt and pepper to taste.
8
Cover and chill for at least 4 hours.

353

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 13 ingredients. The key ingredients include: 6 large ripe tomatoes, 1 red pepper, 1 yellow pepper, 3 stalks celery, 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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