Return to Content

Gazpacho

Gazpacho
0 votes, 0.00 avg. rating (0% score)
by in May 2005
Submit a Recipe Image

Total Time: 15

Yield: 4 cups

To turn this light soup into a hearty meal, stir in chunks of avocado, kernels of fresh-cooked corn, and chopped cooked shrimp or crabmeat.

Ingredients:

  • 5 green onions, coarsely chopped
  • 1/2 green or red bell pepper, coarsely chopped
  • 1 cucumber, peeled, seeded, and coarsely chopped
  • 3 small tomatoes, peeled, seeded, and coarsely chopped
  • 1 (11.5-ounce) can tomato juice
  • 1-1/2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon dried crushed red pepper flakes, or to taste

Instructions:

Combine all ingredients in a blender; pulse 5 or 6 times, until coarsely chopped, stopping to scrape down sides. Cover and chill 2 hours or until serving.
Updated Tuesday, March 29th, 2005

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.