Tomato-Cucumber Gazpacho

Tomato-Cucumber Gazpacho
Photo by Lisa Romerein


  • ¼ cup diced red onion, rinsed in cold water and patted dry with paper towels (optional)
  • ¼ cup extra-virgin olive oil
  • 1 red bell pepper, roughly chopped
  • 1 seedless cucumber or 1 pound Persian cucumbers, peeled and roughly chopped
  • 1 tablespoon salt
  • 2 pounds very ripe tomatoes, seeded and roughly chopped
  • 1 tablespoon sherry vinegar

1. In a blender, whirl tomatoes, cucumber, pepper, olive oil, salt, and vinegar until smooth. (You may need to blend in batches.) Season with additional salt and pepper to taste. Garnish with red onion, if desired. Note: Nutritional analysis is per 1/2-cup serving. Tomatoes with wine: Parcel 104'...

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Variations on Tomato-Cucumber Gazpacho

  • Tomato Cucumber Gazpacho
    • 1 cup red onion
    • 2 1/4 cups English hothouse cucumber
    • 3 cups tomato-based vegetable juice
    • 5 cups tomatoes
    • 3 small cloves garlic
    • +6 other ingredients

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