Speedy Gazpacho

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READY IN: 10mins
Recipe by Megan Michelle

From Weight Watchers Magazine August 2006... made exactly it's 1 point per 1 1/4 cup serving.

Ingredients Nutrition


  1. Add garlic, half the tomatoes, bell pepper, and cucumber, the vinegar, cayenne pepper sauce, and salt. Puree and transfer to a large bowl.
  2. Put the remaining vegetables (tomatoes, bell pepper, cucumber) into the food processor and pulse until coarsely chopped. Add to the puree and stir in the vegetable juice.
  3. Garnish with basil and serve.
  4. If you want the gazpacho to be ice cold, set the bowl in a larger bowl filled halfway with ice water and let stand, stirring occasionally for about 10 minutes.

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