Gazpacho

Gazpacho
Photo by Oxmoor House

Ingredients

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

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
    • Salt and pepper
    • 4 large tomatoes, seeded and diced
    • 4 garlic cloves, minced
    • 1/4 cup chopped flat-leaf parsley
    • +18 other ingredients
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    • 1 English cucumber
    • 1 small red bell pepper
    • 2 tablespoons fresh lemon juice
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    • 1/8 teaspoon freshly ground black pepper
    • 15 very ripe medium tomatoes
    • 17 tablespoons extra-virgin olive oil
    • 3 cloves garlic
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    • 4 medium ripe tomatoes
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    • 1 medium red onion
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  • Gazpacho
    • 1 c stale French bread cubes, crusts removed
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    • 3 c diced peeled tomatoes (about 1 1/2 pounds)
    • 2/3 c Green bell peppers, diced
    • +8 other ingredients
  • Gazpacho
    • 1/2 cup chopped green onions
    • 1 cup chopped red bell pepper
    • 1 garlic clove, minced
    • 1 garlic clove, minced
    • 2 teaspoons chili powder
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  • Gazpacho
    • 1/2 teaspoon salt
    • 2 tablespoons red wine vinegar
    • 2 tablespoons red wine vinegar
    • 2 teaspoons olive oil
    • 1 cup water
    • 1 cup water
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    • 1 seedless cucumber
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    • 1 jalapeño
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    • 0.3333 cup(s) extra-virgin olive oil
    • 2 red bell peppers
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    • 2 cup 1/2-inch cubes crustless day-old country-style white bread
    • 1 cucumber
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    • salt and pepper to taste
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    • 3 T olive oil
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    • 1/8 teaspoon pepper
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