Rating: 4 stars
51 Ratings
  • 5 star values: 26
  • 4 star values: 14
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Dawn Perry

Gallery

Credit: Christopher Baker

Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, working in batches, puree the tomatoes, bell pepper, onion, garlic, and coarsely chopped cucumber. Transfer to a bowl and stir in the oil, vinegar, 1½ teaspoons salt, and ½ teaspoon black pepper. Refrigerate at least ½ hour and up to 1 day.

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  • Top the gazpacho with the parsley and finely chopped cucumber. Drizzle with additional oil and serve with the bread.

Nutrition Facts

177 calories; fat 14g; saturated fat 2g; sodium 735mg; protein 3g; carbohydrates 12g; sugars 8g; fiber 4g; iron 1mg; calcium 37mg.
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