Easy Tomato-Cucumber Gazpacho

Easy Tomato-Cucumber Gazpacho

Serves 6
Serve this super-simple gazpacho as a flavorful and refreshing starter at warm-weather gatherings. You can also make it a meal by adding garnishes like chopped cooked shrimp and diced avocado, chopped hard-boiled eggs and crumbled bacon, or diced smoked or baked tofu.
Ingredients: 
  • 2 pounds ripe tomatoes, chopped
  • 2 large cucumbers, peeled, seeded and chopped
  • 4 tablespoons extra-virgin olive oil, divided
  • 1/2 cup pepperoncini peppers with brine, peppers stemmed
  • Finely chopped fresh flat-leaf parsley for garnish
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Method: 
In a large bowl, stir together tomatoes, cucumbers, pepperoncini peppers and brine and 3 tablespoons of the oil. Working in batches, blend mixture in a blender or food processor until a chunky purée forms. Transfer gazpacho to an airtight container and refrigerate until cold, at least 1 hour or up to 2 days.  

Stir gazpacho and ladle into bowls. Garnish with parsley and drizzle with remaining 1 tablespoon oil.
Nutritional Info: 
Per Serving: 130 calories (90 from fat), 10g total fat, 1.5g saturated fat, 150mg sodium, 9g carbohydrates, (2 g dietary fiber, 5g sugar), 2g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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