Nancy's Boiled Gazpacho recipe

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Ingredients

3 cups tomato juice
2 beef bouillon cubes
1 large tomato, chopped
½ cup chopped cucumber
¼ cup chopped green bell pepper
6 tablespoons chopped onion
1 tablespoon chopped celery
¼ cup red wine vinegar
2 tablespoons vegetable oil
1 ½ teaspoons Worcestershire sauce
1 dash hot pepper sauce (such as Tabasco®)

Nutrition Info

79.4 calories
carbohydrate: 9.2 g
cholesterol: : -
fat: 4.7 g
fiber: 1.2 g
protein: 1.6 g
saturatedFat: 0.8 g
servingSize: -
sodium: 633.1 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.

Recipe Yield

6 servings

Recipe Note

A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!

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