Recipes Great 'n Easy Gazpacho 4.5 (15) 14 Reviews 2 Photos I find that this recipe is just so easy! Even better with a food processor. Great way to eat loads of veggies. One of my favorites! Recipe by Allyson Ben-Israel Published on June 8, 2018 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 30 mins Additional Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 10 Yield: 10 servings Jump to Nutrition Facts Ingredients 1 onion, finely chopped 1 cucumber, finely chopped 1 green bell pepper, finely chopped 1 yellow bell pepper, finely chopped 1 red bell pepper, finely chopped 3 stalks celery, finely chopped 2 (14.5 ounce) cans whole peeled tomatoes ½ cup tomato juice 2 tablespoons white vinegar 1 tablespoon olive oil 1 teaspoon crushed garlic salt and ground black pepper to taste Directions Combine onion, cucumber, green bell pepper, yellow bell pepper, red bell pepper, celery, tomatoes, tomato juice, vinegar, olive oil, and garlic in a large bowl. Blend tomatoes with an immersion blender until mostly smooth. Season with salt and black pepper. Chill in refrigerator to blend flavors, at least 2 hours. I Made It Print Nutrition Facts (per serving) 47 Calories 2g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 47 % Daily Value * Total Fat 2g 2% Saturated Fat 0g 1% Sodium 160mg 7% Total Carbohydrate 8g 3% Dietary Fiber 2g 7% Total Sugars 4g Protein 1g Vitamin C 58mg 291% Calcium 41mg 3% Iron 1mg 6% Potassium 329mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved