Red Pepper Gazpacho

Tags: Soup, Let's Dish
Red Pepper Gazpacho
  • Servings: 5
  • Provided by:

    Ingredients Print Recipe

  • 2 13.5 oz. jars roasted red peppers, drained and chopped
  • 3/4 cup diced red onion
  • 2 garlic cloves, chopped
  • 3 Tablespoons red wine or sherry vinegar
  • 1/3 cup extra virgin olive oil
  • 1 1/2 cups seedless cucumbers, peeled and diced
  • 1/2 cup water (more if needed)
  • Additional small diced cucumber and chopped parsley for garnish (optional)


1. Place all ingredients except the additional small diced cucumber and chopped parsley for garnish in the blender. Process just before it is completely smooth.

2. Serve very cold in chilled bowls or cups. Garnish with small diced cucumber and parsley.

Nutritional Facts: Cals: 188, TFat: 15gm, SFat: 2gm, Chol: 0mg, Sod: 52mg, Carb: 13gm, Fib: 3gm, Pro: 2 gm

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