Easy Gazpacho


4 large tomatoes, peeled & quartered
1 c. red onion, roughly chopped
2 Tbsp. fresh parsley
1 c. vegetable stock
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 Tbsp. lemon juice
2 cloves minced garlic
1 tsp. salt
1/2 c. diced tomatoes, seeded
1/2 c. diced cucumbers, seeded
1/2 c. diced red peppers
1/2 c. diced red onion


1. In a blender, combine 4 large tomatoes, 1 c. red onion, parsley, vegetable stock, olive oil, red wine vinegar, lemon juice, garlic, and salt. Blend until smooth.
2. Stir in diced tomatoes, cucumbers, red peppers, and red onion.
3. Serve chilled.

Helpful Hints:

Prep Time 20 minutes
Servings 6
Refrigerate until ready to serve.
Gazpacho can be stored in an airtight container in the refrigerator for 3-5 days. I would NOT recommend freezing this recipe.
Gazpacho is typically served cold either as a main dish or a starter. It can also be served warm if desired. Gazpacho is a great accompaniment to salad, sandwiches, or a delicious slice of crusty bread.
This Easy Gazpacho is the perfect way to make use of fresh garden veggies! Loaded with ripe tomatoes, cucumbers, red peppers, and onions, this chilled soup has just the right blend of flavors and textures. It makes a delicious lunch or dinner, and could also be served a light appetizer.

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