YELLOW GAZPACHO RECIPES

Name: Gazpacho
Prep time: 20 min
Total time: 20 min
Yield: 8 servings (2 quarts).
Cuisine: Mediterranean
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

GAZPACHO RECIPE: HOW TO MAKE IT - TASTE OF HOME

Gazpacho Recipe: How to Make It - Taste of Home image

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. —Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

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

Steps:

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.

Nutrition Facts : Calories 96 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 56mg sodium, CarbohydrateContent 13g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 2g protein. Diabetic Exchanges 2 vegetable

GAZPACHO RECIPE: HOW TO MAKE IT - TASTE OF HOME

Gazpacho Recipe: How to Make It - Taste of Home image

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. —Pat Waymire, Yellow Springs, Ohio

Provided by Taste of Home

Categories Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 14

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

Steps:

In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.

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