I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy.

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Recipe Summary

prep:
45 mins
cook:
3 mins
total:
48 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In the container of a food processor or blender, combine the garlic, onion, cucumber, bell pepper, tomatoes, olive oil, vinegar, parsley, salt and pepper. Cover and blend to your desired texture. Stir in the tomato sauce and paprika and transfer to a bowl or container. Refrigerate for at least 1 hour to blend the flavors.

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Nutrition Facts

76 calories; protein 1.3g 3% DV; carbohydrates 6.4g 2% DV; fat 5.6g 9% DV; cholesterolmg; sodium 103.9mg 4% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2010
This is easy to make in the blender and one of my favorite recipes for gazpacho. One note on authenticity: there are many types of gazpacho in Spain and cooks regularly adjust to their own tastes. This tastes like some of the ones I had when I was over there but for browsers trying to figure out which one to make this is a lighter-tasting less oily "fresh veggies only" variety as opposed to some of the heavier oilier creamier or more heavily seasoned ones that are also out there. Read More
(52)

Most helpful critical review

Rating: 2 stars
07/15/2009
This recipe was very good with a LOT of adjustments. These are some changes we made: Used an english hothouse cucumber (less water) used 28 oz can of crushed tomatoes with puree (easier than whole tomatoes) used less (3T) olive oil used balsamic vinegar instead of white used cilantro instead of parsley used V8 juice instead of tomato juice added 8 oz of beef broth also added 1/2 cup of breadcrumbs. Everyone loved this version of Gazpacho. I served it at a brunch last weekend and it disappeared. I will make it again! Read More
(17)
15 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/19/2010
This is easy to make in the blender and one of my favorite recipes for gazpacho. One note on authenticity: there are many types of gazpacho in Spain and cooks regularly adjust to their own tastes. This tastes like some of the ones I had when I was over there but for browsers trying to figure out which one to make this is a lighter-tasting less oily "fresh veggies only" variety as opposed to some of the heavier oilier creamier or more heavily seasoned ones that are also out there. Read More
(52)
Rating: 5 stars
10/26/2008
I love gazpacho and was looking for a simple recipe. This one is great. I omitted both the fresh parsley and tomato juice (didn't have either) and just added a couple extra tomatoes. My husband loves this soup! Read More
(29)
Rating: 2 stars
07/15/2009
This recipe was very good with a LOT of adjustments. These are some changes we made: Used an english hothouse cucumber (less water) used 28 oz can of crushed tomatoes with puree (easier than whole tomatoes) used less (3T) olive oil used balsamic vinegar instead of white used cilantro instead of parsley used V8 juice instead of tomato juice added 8 oz of beef broth also added 1/2 cup of breadcrumbs. Everyone loved this version of Gazpacho. I served it at a brunch last weekend and it disappeared. I will make it again! Read More
(17)
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Rating: 5 stars
07/25/2008
Awesome! Read More
(11)
Rating: 5 stars
08/25/2008
So so very good! We made this for company and everyone loved it. Will definitely keep this as a regular. Super recipe! Read More
(10)
Rating: 5 stars
07/19/2010
Made this using one lg 28-oz can San Marzano roma tomatoes seeded including all the juice in the can 1 fresh tomato 2 English cucumbers 2 bell peppers 1 small onion 1 large garlic clove 1/4 cup parsley put in food processor pulsing until right consistency stopping to push large pieces down. When right poured into a large bowl whisked in a 12-oz can V-8 1 tsp freeze dried dill 1 T sherry vinegar and 1 T olive oil 1/2 tsp each lemon zest paprika and cayenne pepper. It was perfect even though I couldn't wait for it to chill. Ate it with some packaged croutons on top. Read More
(9)
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Rating: 4 stars
06/08/2010
Delicious the right amount of spice and yet allowing the taste of the vegetables to come through. I would advise to be cautious of the amount of garlic if you are not a big fan although it deffinately adds character to the dish. Read More
(7)
Rating: 3 stars
07/02/2009
This was alright but I don't personally think it deserves 5 (or even 4) stars. I'll definitely try other recipes on the site before making this one again. Read More
(5)
Rating: 4 stars
07/15/2011
Not often I see gazpacho recipes here. This is similar to mine but I use V8 juice rather than tomato and 2 tbls. red wine vinegar. Whatever it is very refreshing in summer and a great starter course. Our favorite meal is lunch with smoked salmon and black bread on the side. Read More
(3)