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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
  1. 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.

  2. Pulse until well blended.

Add Remaining Ingredients & Blend Again
  1. 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.

  2. Season with salt and pepper to taste.

Chill Gazpacho & Serve!
  1. Refrigerate Gazpacho for at least 1 hour. Serve with sour cream and chives as garnish.