Gail Charbonneau


Great on a hot day.


☆☆☆☆☆ 0 votes

30 Min
No-Cook or Other


  • 1
    english cucumber, unpeeled
  • 2
    red bell peppers, seeded
  • 4
    plum tomatoes
  • 1
    red onion
  • 3 clove
    garlic, minced
  • 3 c
    tomato juice
  • 1/4 c
    white wine vinegar
  • 1/4 c
    extra virgin olive oil
  • 1/2 Tbsp
    kosher salt
  • 1 tsp
    fresh round pepper

How to Make Gazpacho


  1. Roughly chop cucumber, bell peppers, tomatoes and red onion into 1" cubes. Put each vegetable separately into a food processor and pulse until coarsely chopped. Do not over process.!
  2. After each vegetable is processed combine them in a large bowl and add garlic, tomato juice, vinegar, olive oil salt and pepper. Mix well and chill before serving.
  3. The longer the gazpacho sits, the more flavors develop. I make it two days ahead.
  4. Serve as a cold soup with tortilla chips.

Printable Recipe Card

About Gazpacho

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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