Gazpacho

Gazpacho
Photo by Oxmoor House

Ingredients

  • ½ cup chopped green bell pepper
  • 1 tablespoon red wine vinegar
  • 1/3 cup chopped green onions
  • 1 teaspoon olive oil
  • ¼ teaspoon salt
  • 1/8 teaspoon hot sauce
  • 1 cup vegetable juice, chilled
  • + 5 more ingredients
    • 1/8 teaspoon freshly ground pepper
    • 1 garlic clove, minced
    • 1 (14 1/2-ounce) can diced tomatoes with garlic and onions, undrained and chilled
    • 12 fat-free herb-seasoned croutons (such as Mrs. Cubbison's)
    • ¾ cup peeled, seeded, and coarsely chopped cucumber

Combine first 11 ingredients in a large bowl. Cover and chill 1 hour. To serve, ladle 1 cup soup into each of 4 individual serving bowls. Top each with 3 croutons.

View full recipe at My Recipes

Comments

Variations on Gazpacho

  • Gazpacho
    • 1/4 cup red wine vinegar
    • 1/4 cup chopped basil
    • Salt and pepper
    • 3 cups spicy mixed-vegetable juice (such as V8)
    • +18 other ingredients
  • Gazpacho
    • 2 tablespoons fresh lemon juice
    • 2 cups V8 or tomato juice
    • 1 small garlic clove
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    • 1 1/2 teaspoons Worcestershire sauce
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  • Gazpacho
    • 1/2 small red onion
    • 1/8 teaspoon freshly ground black pepper
    • 1 cup tomato juice
    • 1 2-inch piece baguette
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    • 4 cloves garlic
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    • 2 cucumbers
    • 1 medium red onion
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    • 1/4 cup red wine (or balsamic) vinegar
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  • Gazpacho
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    • 3 cups chopped tomato (about 1 pound)
    • 3 cups chopped tomato (about 1 pound)
    • 2 1/4 cups chopped peeled cucumber (about 1/2 pound)
    • +16 other ingredients
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    • 1 cup chopped onion
    • 3 large ripe tomatoes, quartered (about 1 1/2 pounds)
    • 1 cup chopped onion
    • 2 cups chopped cucumber
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    • 1 jalapeño
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    • 0.3333 cup(s) extra-virgin olive oil
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    • 1/2 cup water
    • 1 onion
    • 2 garlic cloves
    • 2 tablespoons fresh parsley
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  • Gazpacho
    • salt and pepper to taste
    • 2 large cucumbers-peeled and seeded
    • 3 T olive oil
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