Gazpacho Soup Recipe

Name: Gazpacho Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large, ripe tomatoes, peeled; 1 cucumber; 1/2 c. olive oil; 1/3 c. red wine vinegar; 1 (46 oz.) can V-8 juice; dash of Worcestershire sauce; chopped chives; 1 medium onion; 1 green pepper; dash of Tabasco; salt and pepper to taste; 1 clove garlic; croutons

Servings: persons

3 large, ripe tomatoes, peeled
1 cucumber
1/2 c. olive oil
1/3 c. red wine vinegar
1 (46 oz.) can V-8 juice
dash of Worcestershire sauce
chopped chives
1 medium onion
1 green pepper
dash of Tabasco
salt and pepper to taste
1 clove garlic
croutons

1
Finely chop 1 1/2 tomatoes, 1/2 cucumber, 1/2 onion and 1/2 green pepper and set aside.
2
Slice remainder of these vegetables and the garlic clove.
3
Add these sliced vegetables in small batches, mixed with some V-8 juice in the blender.
4
Process in blender until smooth.
5
In a large bowl, mix vinegar, oil, salt, pepper , Tabasco, Worcestershire sauce, blended vegetables and remainder of V-8 juice.
6
Add the chopped vegetables.
7
Cover and refrigerate for several hours.

303

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: 3 large, ripe tomatoes, peeled, 1 cucumber, 1/2 c. olive oil, 1/3 c. red wine vinegar, and more.

Yes, Gazpacho Soup 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 Soup

How did you like this recipe?

Frequently Asked Questions