Nancy's Boiled Gazpacho

Nancy's Boiled Gazpacho

5 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    6 h 25 m
NancyM
Recipe by  NancyM

“A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.

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Reviews (5)

Rate This Recipe
linda g
22

linda g

This RECIPE IS FROM AN OLD BETTY CROCKER COOKBOOK. IT'S QUICK AND EASY. I MAKE IT IN THE MORNING AND IT IS READY FOR DINNER. I ADD MORE OF THE VEGETABLES BECAUSE I LIKE MINE VERY CHUNKY

Krysie
10

Krysie

This is the old Betty Crocker recipe that I made for decades until I had to throw the book away when it was finally falling apart at the seams. I always reduced the vinegar by one half due to the overall acidity. The recipe scales very well and lends itself to reducing or increasing the fresh vegetables, based on your tastes. Crisp croutons are a good final addition at the table. Thank you for bringing back the best gazpacho recipe I've ever made.

Debapaka
5

Debapaka

I had this at a friends house and loved it, I never had gazpacho before. She showed me the recipe and had to make it, was very easy and fun to make. Since it did not have a photo I took one and added it to this great recipe.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 79 cal
  • 4%
  • Fat
  • 4.7 g
  • 7%
  • Carbs
  • 9.2 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 633 mg
  • 25%

Based on a 2,000 calorie diet

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Tomato and Almond Gazpacho