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Gazpacho

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Servings: 4          Prep Time: 30 min.
This cold and refreshing soup is great for lunch on a hot summer day. It works as a terrific complement to almost any grilled meat or sandwich.
 

INGREDIENTS

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DIRECTIONS

• 4 tomato(es)
• 1 cucumber(s), chopped
• 1 green bell pepper, chopped
• 1 stick(s) celery, finely chopped
• 1 small yellow onion, finely chopped
• 1 clove(s) garlic, minced
• 14 oz chicken broth, low sodium
• 2 tbsp lemon juice (fresh)
• 1 tbsp vegetable oil
• 1 tsp sugar
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp tabasco sauce
• 1 box croutons
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1. Place tomatoes in boiling water for about 30 seconds to loosen the skins. Immerse them in cold water and slip the skins off. Coarsely chop the tomatoes.
2. In large bowl, combine all ingredients (except for croutons).
3. Cover and chill thoroughly. Garnish each serving with croutons.
Option: If the color of your gazpacho isn't quite red enough, throw in some canned tomatoes.
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Note: Short cut - prepare this soup in a food processor to desired consistency to cut down on chopping time.
Suggested Side:  "jalapeno jack" grilled cheese sandwiches
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Recipe Comments

Chris at 8/4/2009 2:24:32 PM
YUM! I am a huge fan of gazpacho and this one is perfect. It's so fresh and doesn't mask all the flavors - I did change it a little b/c I added a bit of jalapeno and omitted the celery b/c I was out of it, but it was YUM.
Kim K at 8/8/2009 1:25:44 PM
I have made gazpacho for years, this is the BEST recipe I have tried. I have a new standard!! I added a little fresh basil or jalepena, depending on the meal I am serving with! YUMMY.
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Recipe Photos

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