Easy Gazpacho Recipe

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Easy Gazpacho

Cathy Gillespie


Great light lunch!

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No-Cook or Other


14 1/2 oz
can diced tomatoes, with green peppers and onion
cucumbers, peeled, seeded, diced
2 clove
garlic, minced
1 bunch
cilantro leaves, chopped
4 oz
canned jalapeno, sliced
46 oz
tomato juice, low sodium
1 c
red wine vinegar
1/4 c
olive oil
water, if necessary
salt and pepper

Directions Step-By-Step

In a large bowl, combine ingredients. Stir, cover and chill at least 6 hours, preferably overnight. When ready to serve, thin to the desired consistency with cold water and season with salt and pepper.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free