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Vegan • Gluten free • Paleo • Serves 10-12

Produce

2 English cucumbers
1 tsp Garlic
1 Green pepper
3/4 cup Red onion
3 lbs Tomatoes, fresh

Baking & Spices

3 1/2 tsp Kosher salt
1 Pepper, yellow
1 Red pepper

Oils & Vinegars

4 tbsp Red wine vinegar

Drinks

48 oz Tomato juice
  • Sharon Trombetta

    Summer Tomato Gazpacho

  • Wendy Vos Capesius

    Gazpacho Soup. This a great Farmers market recipe or if your luckey like me .. my own garden grown recipe! For those of you who have not tried this soup it is served cold..but it so good,healty and did I mention good!

  • Hurricane

    THE Gazpacho Recipe I've used this recipe for 20 years or so with 1 change-I heat the broth to just below a boil, add 2 bouillon cubes (Veg or Beef) add the veggies, turn off the heat and let it cool, then chill. In S. Fla when the summer days hit the 90's with no relief in sight, ya just can't beat a nice cold, crisp, bowl of summer veggies! I top it with a Cucumber Creme Fraiche (the peel of the cucumbers, 1tsp salt, 1tsp fresh cilantro, 1/2 heaping cup of Creme Fraiche or Sour Cream into a food processor or blender until smooth) with a good dose of Tabasco ......

  • Farm Flavor

    Gazpacho Recipe | Nutrition Facts (per serving): Calories – 73, Fat – 0.5g, Dietary Fiber – 3.3g, Protein – 3.2g, Vitamin A – 23%, Vitamin C – 192%, Iron – 18%

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