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Gazpacho

Gazpacho

This gazpacho is the best I have ever tasted and can be made one day ahead. Veggies can be chopped by hand, or in a food processor. Don't cut the vegetables too fine - this gazpacho should seem more like a runny salsa than a creamy soup. Healthy and delicious. These days I use a 12 ounce bottle of Spicy V-8 and skip the Tabasco.
 
2 Tablespoons white wine vinegar
1 Tablespoon lemon juice
12 ounces vegetable juice (such as R.W. Knudsen Organic Very Veggie, or V-8)
1 teaspoon Tabasco, or to taste
¼ cup extra-virgin olive oil
Salt & pepper to taste
 
Mix the above ingredients in a large bowl, and then add:
 
2 large tomatoes, chopped
1 cucumber, peeled, chopped
1 green pepper, chopped
Half of one yellow onion, chopped
 
Stir to mix. Keep chilled; serve chilled.
 
Serves 6.


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