Crunchy cucumbers, yellow and red peppers, and loads of tomatoes combine to form this traditional Spanish soup. Serve this Summer-Garden Gazpacho cold for a light refreshing lunch, or with a simple green salad for a filling dinner.
4 cups tomato juice (such as Campbell's Organic Tomato Juice)
2 cups chopped seeded tomato
1 3/4 cups chopped seeded unpeeled cucumber
1 cup finely chopped yellow bell pepper
1 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
How to Make It
Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving.
Ladle the gazpacho into soup bowls; top with basil.
Very yummy! I usually do not eat any type of bell pepper or cucumber because they give me indigestion, but this was so tasty I can't resist it. I added crumbled feta to my bowl. Really good - will probably make again as it makes for an easy lunch.
August 15, 2010
I thought there was too much bell pepper in the recipe which overwhelmed the other flavors.
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