Gazpacho (Tomato-based soup)

Featured in the Honolulu Star-Advertiser on June 27, 2012.



Gazpacho (Tomato-based soup)

  • 1 cucumber, halved and seeded, unpeeled; coarsely chopped
  • 2 red bell peppers, cored and seeded; coarsely chopped
  • 4 plum tomatoes, coarsely chopped
  • 1 red onion, coarsely chopped
  • 3 cloves garlic, minced
  • 3 cups tomato juice
  • 1/4 cup white wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoon fresh ground pepper


  1. In a food processor, put each vegetable separately into a food processor and pulse until each is coarsely chopped.
  2. Do not over process.
  3. Combine vegetables in a large bowl and add garlic, tomato juice, vinegar, olive oil, salt, and pepper.
  4. Mix well and chill before serving.
  5. The longer gazpacho marinades, the more the flavors develop.

Makes 10 servings.

Approximate Nutrient Analysis per serving:
90 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 500 mg sodium, 10 g carbohydrate, 2 g fiber, 6 g sugar, 2 g protein


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