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Garden Gazpacho

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Cindy Anschutz Barbieri

"My husband requested a gazpacho and it was great to use what I had just picked from my friends' garden. We just love living at the lake during the summer and our friends came over to enjoy this with us. The longer you let it sit in the refrigerator, the better."
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2 h 30 m servings 216 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
  2. Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
  3. Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
  4. Chill until flavors combine and deepen, about 2 hours.


  • Cook's Note:
  • Do not remove the skin if using an English cucumber but do remove if using a garden cucumber.

Nutrition Facts

Per Serving: 216 calories; 14.6 g fat; 18.6 g carbohydrates; 3.7 g protein; 0 mg cholesterol; 571 mg sodium. Full nutrition

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