Gazpacho Recipe
Prep time
Cook time
Total time
Serves: 8
  • ⅓ c. organic extra virgin olive oil
  • ½ c. organic red wine vinegar
  • 6 medium organic tomatoes
  • 2 medium organic yellow bell peppers
  • 2 medium organic yellow onions
  • 2 whole shallots
  • 2 medium cucumbers, peeled
  • 1 ½ c. organic tomato juice
  • 1 whole lemon, juiced
  • 1 16-oz can organic garbanzo beans (chickpeas)
  1. Wash and prepare the vegetables. Core and finely chop the tomatoes; save the juice. Core, seed, and finely chop the peppers, onions, and shallots. Peel the cucumbers and slice them into quarters. In a bowl, whisk together the vinegar, olive oil, reserved tomato juice, canned tomato juice, and lemon. Place all the ingredients in a non reactive (non-metal) bowl. Cover and chill for at least 4 hours.

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Nutrient Information Per Batch

1661.47 kcal Calories, 418.52 mg Calcium, 206.25 g Carbohydrate, 0 mg Cholesterol, 79.12 g Total Fat, 42.82 g Fiber, 13.72 mg Iron, 371.62 mg Magnesium 4947.62 mg Potassium, 39.78 g Protein,16.85 mcg Selenium, 1651.01 mg Sodium, 59.2 g Sugars, 8.67 mg Zinc, 10.75g Saturated fat, 0 trans Fat, 53 g Monounsaturated fats, 10.68 g Polyunsaturated fats, 15096.8 IU Vitamin A, 4.64 mg Vitamin B6, 0 mcg Vitamin B12, 474.53 mg Vitamin C, 0 IU Vitamin D, 18.11 Vitamin E, 142.77 mcg Vitamin K, 721.93 mcg Folate,0.96 mg Vitamin B1(Thiamin),10.58 mg Vitamin B3(Niacin),0.78 mg Vitamin B2(Riboflavin), 54054.5 mcg Lycopene, 1396.87 mcg Lutein and Zeaxanthin, 0.72 g ALA, 0 g EPA, 0 gDHA,904.41 mg Phosphorous, 4.63 mg Manganese, 1587.44 mcg Alpha carotene, 10319.9 mcg Beta carotene, 1246.55 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


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About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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