No Image
prep time
cook time
method
No-Cook or Other
yield
Ingredients
- 14 1/2 ounces can diced tomatoes, with green peppers and onion
- 2 - cucumbers, peeled, seeded, diced
- 2 cloves garlic, minced
- 1 bunch cilantro leaves, chopped
- 4 ounces canned jalapeno, sliced
- 46 ounces tomato juice, low sodium
- 1 cup red wine vinegar
- 1/4 cup olive oil
- - water, if necessary
- - salt and pepper
How To Make easy gazpacho
-
Step 1In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Vegetable Soup
Ingredient:
Vegetable
Diet:
Gluten-Free
Method:
No-Cook or Other
Culture:
American
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