This is my favorite Gazpacho -- the best I have ever tasted. It's a healthful treat for your body and, if you're watching your weight, you can eat bowl after bowl without the slightest twinge of guilt. Don't be intimidated by the long list of ingredients. Your blender does most of the work. This recipe is from Eleanor Bradshaw's article Making the Best Gazpacho

  • 46-ounce can tomato juice (large can)
  • 1 medium onion, chopped
  • 2 large tomatoes, peeled and chopped
  • 1 green pepper, chopped
  • 1 cucumber, peeled, seeded, chopped
  • 2 green onions, chopped
  • 2 large cloves of garlic, crushed
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 tablespoons red wine vinegar
  • 1-1/2 tablespoons fresh lemon juice
  • 1 teaspoon dried whole tarragon
  • 1 teaspoon dried whole basil (optional)
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • Tabasco sauce, to taste (anywhere from a few to several drops, but don't use more or you'll overpower the other flavors)
  1. Combine all ingredients in a large non-metallic container; stir well.
  2. Process in batches in an electric blender until somewhat smooth, but don't purée. Gazpacho should have texture.
  3. Chill at least 2 hours.
  4. Makes 11 to 12 cups.

Note: It is possible to make this gazpacho even if you don't have all the ingredients on hand. It is excellent even without the tarragon and basil. I frequently make it with 1 tablespoon, each, of red wine vinegar and tarragon vinegar. Experiment and perfect it to your taste.

Nutritional Info per one-cup serving: 61 cal., 2 g protein, 9.5 g carbohydrates, 2.5 g fat, 1.5 g fiber, 125 units Vit. A, 40 mg Vit. C, 332 mg sodium, 30 mg calcium, 387 mg potassium

Ready in: 1 Hour

Kitchen tools you'll need for Gazpacho:
Blender, Mixing Bowls, Soup Bowls

Recipe editor Patricia Mitchell