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American, Southwestern
Gazpacho Recipe-513

Photo by: Joey De Leo
Comments: 1


Yield: Serves 10


  • 2 quarts homemade tomato juice
  • 4 to 5 cloves, garlic, minced
  • 1½ bunches scallions, including some of the green, split lengthwise and finely chopped
  • 1 large sweet red bell pepper, seeded, deveined, and finely diced
  • 2 green bell peppers, seeded, deveined, and finely diced
  • 3 medium zucchini, grated (about 4 cups)
  • 1 celery heart, finely diced
  • 2 medium cucumbers-peeled, seeded, and chopped
  • ¼ cup fresh lime juice
  • ¼ cup tequila (optional)
  • 2 teaspoons ground cumin
  • Salt and freshly milled black pepper


In a large bowl, mix together all of the ingredients and chill for 4 hours.

Serve with avocado sandwiches

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1 teaspoon of added salt.

83kcal (4%)
59mg (6%)
92mg (153%)
91mcg RAE (3%)
0mg (0%)
264mg (11%)
0g (0%)
0g (1%)
2mg (10%)

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  • carlyn_berghoff

    06.02.11 Flag comment

    What a great way to use up the veggies in your fridge and garden. Now that summer is finally here, I can't wait to try this gazpacho recipe!


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