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Gazpacho Recipe

Gazpacho Recipe - 3 quarts


1 fresh ripe tomato

1 green pepper

3 celery stalks

1 cucumber

1 small onion

3 tablespoons chopped fresh parsley

4 green onions

2 garlic cloves

1/4 cup red wine vinegar

2 tablespoons olive oil

3/4 teaspoon salt

6 cups canned plum tomatoes, chopped

1/4 teaspoon horseradish


In a blender, combine all ingredients except horseradish, puree. Chill at least 3 hours. Just before serving, stir in horseradish.


Variation : Top each cup with 1 tablespoon small cooked shrimp and 1 teaspoon nonfat sour cream.

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