Garden Gazpacho

Name: Garden Gazpacho
Prep time: 30 min
Total time: 150 min
Ingredients: 1 large English cucumber - halved, seeded, and chopped; 2 red bell peppers, seeded and chopped; 0.5 cup chopped red onion; 2 stalks celery, chopped; 5 plum tomatoes, quartered and seeded; 2 cloves garlic, or more to taste; 3 cups low-sodium tomato juice; 0.25 cup white wine vinegar; 0.25 cup extra-virgin olive oil; 1 teaspoon freshly ground black pepper; 1 teaspoon sea salt; 1 teaspoon dried basil; 1 teaspoon dried parsley; 0.5 teaspoon red pepper flakes, or more to taste

5.0

(1)

1 Review

1 Photo

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.

Recipe by Cindy Anschutz Barbieri

Published on November 16, 2016

Prep Time:

30 mins

Additional Time:

2 hrs

Total Time:

2 hrs 30 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 large English cucumber - halved, seeded, and chopped
2 red bell peppers, seeded and chopped
½ cup chopped red onion
2 stalks celery, chopped
5 plum tomatoes, quartered and seeded
2 cloves garlic, or more to taste
3 cups low-sodium tomato juice
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
1 teaspoon freshly ground black pepper
1 teaspoon sea salt
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon red pepper flakes, or more to taste (Optional)

Directions

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.
Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
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.
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
15g	Fat
19g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 216
% Daily Value *
Total Fat 15g	19%
Saturated Fat 2g	11%
Sodium 572mg	25%
Total Carbohydrate 19g	7%
Dietary Fiber 4g	14%
Total Sugars 12g
Protein 4g
Vitamin C 135mg	675%
Calcium 77mg	6%
Iron 7mg	38%
Potassium 505mg	11%

* 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.