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Gazpacho

Total Time

Prep: 20 min. + chilling

Makes

8 servings (2 quarts)

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

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

Directions

  1. 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

1 cup: 96 calories, 4g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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