Easy Gazpacho

Easy Gazpacho Recipe

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Cathy Gillespie


Great light lunch!


☆☆☆☆☆ 0 votes

No-Cook or Other


  • 14 1/2 oz
    can diced tomatoes, with green peppers and onion
  • 2
    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

How to Make Easy Gazpacho


  1. 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.

Printable Recipe Card

About Easy Gazpacho

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

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