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Make ahead Gazpacho

Veggie.Lover's picture
  Vegetable stock 2 Cup (32 tbs)
  Tomato juice 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Green taco sauce 2 Tablespoon
  Sugar 1 Teaspoon
  Garlic salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cucumber 1 , peeled, seeded, and coarsely chopped
  Tomatoes 4 Large, peeled and coarsely chopped
  Green onions with tops 3 , thinly sliced

In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper.
Leave uncovered and bring to a boil.
Stir in cucumber, tomatoes, and onion; bring mixture, uncovered, to a boil again.
Remove from heat and cool.
Cover and refrigerate until well chilled.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 304 Calories from Fat 16

% Daily Value*

Total Fat 2 g3%

Saturated Fat 0.31 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1987.9 mg82.8%

Total Carbohydrates 70 g23.5%

Dietary Fiber 15.5 g62.2%

Sugars 45.5 g

Protein 12 g24%

Vitamin A 176.7% Vitamin C 349.5%

Calcium 17.9% Iron 28.5%

*Based on a 2000 Calorie diet

Make Ahead Gazpacho Recipe