Easy Summer Gazpacho
Ingredients3 h 15 m servings 166
- Combine tomato and basil sauce, water, lemon juice, sugar, hot sauce, and olive oil in a large bowl. Stir in the tomato, red and yellow bell pepper, red onion, and cucumber. Add the basil, salt, and pepper.
- Cover and refrigerate 2 to 3 hours to blend flavors.
- Stir before serving. Top with fresh chopped parsley.
Per Serving: 166 calories; 4.9 27.9 4.2 0 476 Full nutrition
ReviewsRead all reviews 19
I enjoy cold soups, and this is a good one. Using the tomato and basil sauce as a base is a great idea because you're already starting off with something that's bold and loaded with flavor. I...
This made for a really light and healthy light lunch. It could certainly be a first course for a summer dinner or I would consider adding some shrimp and calling it dinner! Very tasty and easy...
Well done, Renee! I love cold soups and this is a keeper.. I was feeding children as well as adults so I went easy with the hot sauce and allowed folks to add at the table if they chose. I ma...
I have never made gazpacho, and since I cook for my parents who follow the pritikin plan I chose to make this. I left out the oil, sugar, and skipped the lemon juice. I microwaved the veggies ju...
No substitutions. Made recipe exactly as written. Did add shrimp as one reviewer suggested. OMGosh! Oh so delicious and super easy too. Perfect for hot summer weather. I'm already looking for...
Absolutely delicious, and SO CLEVER to use pasta sauce as the base!
Quick and easy! Lots of flavor! I added shrimp. Will definitely make it again!