Zesty Gazpacho

Serves: 5
Total Calories: 87
Yield: 6 cups


4 large ripe tomatoes, peeled, chopped
1/3 green bell pepper
1/3 cucumber, peeled
1/4 onion, chopped
2 garlic cloves
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon salt
3 cups cubed French bread (crust removed), soaked in water
garnish: onion, bell pepper, cucumber, sour cream, black olives


In processor or blender, purée tomatoes, bell pepper, cucumber, onion, and garlic. Blend in vinegar, oil, salt, and bread crumbs in batches. Transfer to a bowl, thin it to desired consistency with ice eater. Chill covered.

Garnish with minced onion, bell pepper, cucumber, and a dollop of sour cream with black olive curls. Yum!

Nutritional Facts:

Serves: 5
Total Calories: 87
Calories from Fat: 48

This Zesty Gazpacho recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from the East Coast Cookbook Cookbook:
Creamy Broccoli Soup
Broccoli Cream Cheese Soup
Martha Washington’s Porridge of Green Peas
Basil Tomato Soup
Onion Soup
Zesty Gazpacho
Soup à la Julienne
Corn Soup with Shrimp
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Martha Washington’s To Make a Frykecy
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