Karen'S Gazpacho Recipe

Name: Karen'S Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup red wine vinegar; 1/2 cup extra-virgin olive oil; 1/4 tsp. hot pepper sauce; 2 cups canned tometo sauce; 1 clove garlic; 4 large ripe tomatoes, peeled & seeded; 1 small green pepper, seeded & cored; 1 small red pepper, seeded & cored; 1 small yellow onion; 3 green onions; 1 cucumber - peeled & seeded; salt & pepper to taste

Servings: persons

1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil
1/4 tsp. hot pepper sauce
2 cups canned tometo sauce
1 clove garlic
4 large ripe tomatoes, peeled & seeded
1 small green pepper, seeded & cored
1 small red pepper, seeded & cored
1 small yellow onion
3 green onions
1 cucumber - peeled & seeded
salt & pepper to taste

1
Whisk together red wine vinegar, olive oil, hot pepper sauce, and canned tometo sauce in a mixing bowl.
2
Combine vegetables in small batches in a blender, adding juice mixture gradually to keep blades from clogging.
3
Puree.
4
Once all vegetables have been pureed, add salt & pepper to taste.
5
Cover & chill for at least 4 hrs. Taste and adjust seasoning as needed.
6
Serve cold.
7
Can add pieces of diced red pepper, cucumber & avocado if desired.

336

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 12 ingredients. The key ingredients include: 1/4 cup red wine vinegar, 1/2 cup extra-virgin olive oil, 1/4 tsp. hot pepper sauce, 2 cups canned tometo sauce, and more.

Yes, Karen'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.

Karen'S Gazpacho

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