Nancy's Boiled Gazpacho5 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 6 hr 25 min
“A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!” - by NancyM
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 79 cal
- 4.7 g
- 9.2 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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..." See more"
"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 over..." See moreall 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."
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