Chunky Gazpacho

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Crunchy cucumbers, sweet Vidalia onions, and three vinegars combine to form this traditional Spanish soup. Serve the chunky gazpacho cold for a light refreshing lunch, or with a mixed green salad for a filling dinner.

Yield: 8 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 95
  • Calories from fat: 23%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.1g
  • Carbohydrate: 17.3g
  • Fiber: 3.7g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 321mg
  • Calcium: 29mg

Ingredients

  • 6 cups coarsely chopped tomato (about 3 pounds)
  • 1 (32-ounce) bottle low-sodium tomato juice
  • 2 cups coarsely chopped peeled cucumber (about 2 medium)
  • 1 1/2 cups chopped green bell pepper
  • 1 1/4 cups finely chopped Vidalia or other sweet onion
  • 1 cup finely chopped celery
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon basil-flavored vinegar
  • 1 tablespoon rice vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon hot sauce
  • 3 garlic cloves, minced

Preparation

  1. Combine all ingredients in a large bowl; stir well. Cover and chill.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chunky Gazpacho Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy