A picture of Gazpacho.

Gazpacho

doty59
doty59 @cook_3271300

Gazpacho

Share its first Cooksnap!
doty59
doty59 @cook_3271300
Edit recipe
See report
Share
Share

Ingredients

1 serving
  1. 28 ozlow sodium canned tomatoes
  2. 3 cuplow sodium tomato juice
  3. 2 1/2 cupcucumbers, peeled and diced
  4. 1/2 cupcarrots, peeled and diced
  5. 3/4 cupEach green and red bell peper, diced
  6. 1/2Red onion
  7. 2Shallots
  8. 2 clovegarlic
  9. 1/3 cupRed wine vinegar
  10. 1/3 cupLemon juice
  11. 1 tspPaprika
  12. 1/4 cupEach oregano, basil, parsley
  13. 1/4 tsppepper
  14. 1Hot sauce to taste

Cooking Instructions

  1. 1

    Place the tomatoes, tomato juice, cucumbers, carrots, green and red peppers, onion, shallots, and garlic in a food processor and blend until smooth

  2. 2

    Add the vinegar, lemon juice, paprika, oregano, basil, parsley and white pepper. process to combine. Add hot sauce. Chill for several hours before serving
Edit recipe
See report
Share
Share its first Cooksnap!

Cooksnaps

Did you make this recipe? Share a picture of your creation!

Grey hand-drawn cartoon of a camera and a frying pan with stars rising from the pan
Learn more about Cooksnaps
Cook Today
doty59
doty59 @cook_3271300
on

Comments

Similar Recipes

  • A picture of Gazpacho.

    Gazpacho Gazpacho

    Different than most recipes. From The Complete Galloping Gourmet Cookbook, 1972 Best with in-season vegetables!
    Paul Rybak Paul Rybak
  • A picture of Gazpacho.

    Gazpacho Gazpacho

    This is my mom's traditional Spanish gazpacho, with a personal touch of watermelon and cumin that makes it irresistible. A 400ml ration is enough for a standalone, extremely healthy and satiating dinner, making it the best friend of diets!
    Chema Chema
  • A picture of Gazpacho.

    Gazpacho Gazpacho

    I love gazpacho. I've been experimenting to find the perfect balance of ingredients to suit my taste. I've made them slightly sour to enjoy even when you've lost your appetite on a hot summer day.You can go ahead and change the measurements to your liking. I do recommend, however, using only a small amount of the onion and garlic. I also like to squeeze some lemon onto this soup before serving. Also keep in mind that the flavors of the soup will mellow out on the following day. Recipe by Setsubunhijiki
    cookpad.japan cookpad.japan
  • A picture of Gazpacho.

    Gazpacho Gazpacho

    #throughglass
    sca09 sca09
  • A picture of gazpacho.

    gazpacho gazpacho

    jenn1979 jenn1979
  • A picture of Easy Gazpacho.

    Easy Gazpacho Easy Gazpacho

    I made my own refreshing and tart version of a gazpacho that I love.Use as ripe a tomato as you can.If you can't get very ripe tomatoes, you could also use tomato juice with no added salt.Adjust the amount of vinegar according to your preference. If you have it, using sherry vinegar will give the gazpacho an even more authentic taste. Recipe by pichans
    cookpad.japan cookpad.japan
  • A picture of Gazpacho (Cold Tomato Soup).

    Gazpacho (Cold Tomato Soup) Gazpacho (Cold Tomato Soup)

    This ingenious method published by Kenji López-Alt extracts more liquid from the vegetables than just processing in the blender.
    Ricardo Ricardo
  • A picture of Tomato gazpacho.

    Tomato gazpacho Tomato gazpacho

    #goldenapronTomato gazpacho is cold soup serve during summer quickly made and delicious in taste .
    Anjumara Rathod Anjumara Rathod

More Recipes

  1. Corndogs
  2. California Farm Merlot Sauce Pork Chops
  3. One Pot Texas-Style Chili
  4. Pork Steak
  5. Chicken Shanghai Rolls (Kids Friendly Version)
  1. Rich No-Bake Cheesecake Tarts
  2. Asparagus Soup
  3. Butternut Squash Soup
  4. Simmered Chicken and Chinese Cabbage with Soup Stock Cubes
  5. Tender Chicken Breast in Soy Sauce and Mayonnaise
  6. Easy & Egg-free Baked Cocoa Cookies
  7. Fish veggie croquettes
  8. Refreshing Yuzu Breaded Minced Cutlets
  9. Easy Tofu Soboro for Rice
  10. Miss Soup