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 14
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...
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.
Made this for a 4th of July cookout; it had been a very warm day with cooling evening breezes. This Gazpacho hits the spot, hot and cold at the same time and was a hit. I added an extra tablespo...