Refreshing, No-Cook Gazpacho
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
This No-Cook Gazpacho Recipe is the perfect summer dinner idea that's chock full of healthy veggies, herbs, and spices!
Course:
dinner
What You Need
- 3 stalks celery (diced)
- 1 zucchini (diced)
- 1 seedless cucumber (diced)
- 4 cups tomato juice
- 2 cloves fresh garlic (minced)
- 3/4 medium red onion (diced)
- 1/4 cup red wine vinegar
- 2 TBSP sugar
- 1/4 cup olive oil
- 2 TBSP hot sauce
- 1 TBSP celery salt
- 1 TBSP garlic salt
- 6 cocktail tomatoes
- salt and pepper (to taste)
- chives (garnish)
Instructions
Blend Ingredients
-
In blender, combine half of the following ingredients: celery, onion, zucchini, cucumber, 2 of the 4 cups of tomato juice, garlic, red wine vinegar, olive oil, hot sauce, sugar, celery salt, and garlic salt.
-
Pulse until well blended.
Add Remaining Ingredients & Blend Again
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Add the remaining tomato juice to blender and pulse to combine. Then, add remaining celery, cucumber, diced tomatoes, and zucchini. Only pulse once or twice to keep chunky.
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Season with salt and pepper to taste.
Chill Gazpacho & Serve!
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Refrigerate Gazpacho for at least 1 hour. Serve with sour cream and chives as garnish.
