Name: Gazpacho
Prep time: 20 min
Total time: 20 min
Ingredients: 4 cups tomato juice; 2 cups chopped seeded peeled tomatoes; 1 cup diced green pepper; 1 cup diced celery; 1 cup diced seeded cucumber; 2 garlic cloves, minced; 1/2 cup diced onion; 1/3 cup tarragon vinegar; 2 tablespoons minced fresh parsley; 1 tablespoon minced chives; 1 teaspoon Worcestershire sauce; 1 teaspoon salt, optional; 1/2 teaspoon pepper; 2 tablespoons olive oil

This gazpacho recipe comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. &mdash;Pat Waymire, Yellow Springs, Ohio

Gazpacho

tomato juice

tomatoes

green pepper

celery

cucumber

garlic cloves,

onion

tarragon vinegar

parsley

chives

Worcestershire sauce

salt, optional

pepper

olive oil

2g protein.  <B><b>Diabetic Exchanges</b>: </B>2 vegetable

This is the best gazpacho ever. My husband has asked me to keep a pitcher of it in the refrigerator all the time. Coming from him, "mr fussy eater," that says a lot.

I made this Gazpacho earlier today and it is very tasty and easy to put together.  I added a small, minced Jalapeño pepper from my garden because my husband likes spicy foods.  I will definitely be making this throughout the summer as more of our tomatoes and cucumbers ripen.  Wonderful way to use the garden bounty!

Gazpacho

Prep Time: 20 minutes

Total: 20 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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