Gazpacho with Roasted Peppers

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READY IN: 3hrs
Recipe by sydsmama

From Cooking Light magazine, August 2002, as requested.

Ingredients Nutrition


  1. Combine first 4 ingredients in a food processor; add 3/4 cup cucumber.
  2. Pulse 5 times or until coarsely pureed.
  3. Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
  4. Cover and refrigerate 3 hours or until chilled.
  5. Sprinkle with 1/4 cup cucumber and parsley.
  6. Yield: 4 servings (serving size: about 1 cup).
  7. Note: Store soup in refrigerator up to 2 days.
  8. Stir and sprinkle with parsley before serving.

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