Garden Gazpacho

Garden Gazpacho

Fresh bell peppers, plum tomatoes, cucumber, and celery from the garden mingle in this easy gazpacho you can make ahead for a summer party.

Preparation Time
30 mins
Total Time
30 mins
Calories
216 Calories

Recipe Instructions

Step 1
Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
Step 2
Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
Step 3
Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
Step 4
Chill until flavors combine and deepen, about 2 hours.

Ingredients

  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 2 stalks celery, chopped
  • 1 teaspoon sea salt
  • 2 cloves garlic, or more to taste
  • 1 large English cucumber - halved, seeded, and chopped
  • 2 red bell peppers, seeded and chopped
  • 5 plum tomatoes, quartered and seeded
  • 3 cups low-sodium tomato juice
  • 0.25 cup white wine vinegar
  • 0.5 cup chopped red onion
  • 0.25 cup extra-virgin olive oil
  • 0.5 teaspoon red pepper flakes, or more to taste

Categories

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