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Gazpacho 2
8
Servings
Servings
3h PT3H
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
3h
Ready In
Ready In
Recipe: #34678
April 13, 2020
Categories: Fresh Tomatoes, Lunch, Soups/Stews, Fruit, Tomato, Vegetables, Cucumber, Onions, Mexican, Make-Ahead, No-Cook, All Occasions more
"This is a somewhat modified version of a recipe from Jane Brody."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (676.1 g)
- Calories 122.5
- Total Fat - 2.9 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 1593.3 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 2.1 g
- Sugars - 4.2 g
- Protein - 3.8 g
- Calcium - 49.9 mg
- Iron - 1 mg
- Vitamin C - 44.5 mg
- Thiamin - 0.1 mg
Step 1
Cut peeled and seeded cucumber in half lengthwise and chop coarsely.
Step 2
Finely chop the green pepper and onion and add to the cucumber.
Step 3
Peel the tomatoes and cube and add to the other vegetables.
Step 4
Add the tomato juice, oil, vinegar, oregano, garlic, Tabasco, pepper and salt to taste.
Step 5
Chill at least 2 hours or overnight.
Step 6
Ladle into bowls, adding 1-2 ice cubes to each.
Tips & Variations
No special items needed.
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