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 15
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...
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...
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...
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...
It turned out pretty well, I added in some balsamic vinegar and white vinegar to give it that authentic tangy flavor and it was fantastic.
Second time for this cornucopia of taste! Loved so much mad it again but went a bit overboard with adding celery and finely chopped lg avocado. For the hot sauce I used Tiger Sauce.