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Ingredients20 m servings 104
Original recipe yields 8 servings
- Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
- Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
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Per Serving: 104 calories; 7.3 9.3 1.8 0 28 Full nutrition
ReviewsRead all reviews 4
Made half the recipe. But added pepper, and more coke onion, and red pepper.
Perfect for a summer day, when you don't want to put the stove on. It was delicious and easy!