Summer Gazpacho

Summer Gazpacho

Oxmoor House JANUARY 2004

  • Yield: 6 servings (serving size: 1 cup)
  • Prep time:30 Minutes
  • Chill:1 Hour


  • 1 yellow or orange bell pepper, seeded
  • 1 medium cucumber, peeled and seeded
  • 1 medium onion, peeled
  • 1 garlic clove
  • 3 pounds tomatoes, peeled and seeded (about 6 medium)
  • 1 tablespoon olive oil
  • 1 1/2 cups spicy-hot vegetable juice
  • 1/3 cup red wine vinegar
  • 1/2 teaspoon salt
  • 6 tablespoons reduced-fat sour cream


Cut bell pepper, cucumber, onion, and garlic into large pieces. Reserve 1/2 cup cucumber. Combine bell pepper, remaining cucumber, onion, and garlic in a food processor; process until finely chopped. Transfer mixture to a large bowl.

Cut tomatoes into large pieces. Reserve 1/2 cup tomato. Process remaining tomato in a food processor until finely chopped. Add to bell pepper mixture.

Stir in olive oil, vegetable juice, vinegar, and salt. Cover and chill 1 hour. Spoon into 6 bowls. Chop reserved cucumber and tomato. Top each serving with chopped cucumber, chopped tomato, and 1 tablespoon sour cream.

Note: Don't over process the vegetables; they need to be finely chopped, but not pureed.

Nutritional Information

Amount per serving
  • Calories: 121
  • Fat: 5.0g
  • Saturated fat: 1.6g
  • Protein: 3.7g
  • Carbohydrate: 17.7g
  • Cholesterol: 8mg
  • Iron: 1.5mg
  • Sodium: 421mg
  • Calories from fat: 35%
  • Fiber: 3.3g
  • Calcium: 54mg

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Summer Gazpacho recipe