Quick and Fresh Gazpacho

Quick and Fresh Gazpacho

5 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  pealawson

“My Spanish husband taught me this delicious recipe. You can also use lemon juice in place of the vinegar.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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Directions

  1. Combine the tomatoes, green onions, cucumber, bell pepper, and water in a blender; blend until smooth. Add the vinegar and olive oil; blend again until well integrated. Season with salt and pepper to serve.

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Reviews (5)

Rate This Recipe
Abuela Nany
23

Abuela Nany

Good and simple recipe for Gazpacho, my sister-in-law makes it this way. I make it the classical way, I use about 1 lb. of tomatoes, 2 cloves of garlic and no onion, plus a good sized piece of stale bread soaked in cold water added to the veggies. That gives it more consistency and makes it a bit thicker. Another spanish variant called Sopa Marbella adds 2 or 3 carrots, giving it a nice slightly sweet taste.

CondorsCookin
11

CondorsCookin

Quick and easy to make perfect for the end of a long hot summer day. I added a small amount of garlic and some siracha sauce for a bit of a kick the second time around, but even made exactly to the recipe, its really good. My pregnant tummy can't get enough.

Angela Sackett
4

Angela Sackett

save the spoon and serve this in a glass with a sprig of cilantro. (we added that and fresh cracked pepper.) this will be a weekly staple around here!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 190 cal
  • 9%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 14.8 g
  • 5%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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