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Nancy's Boiled Gazpacho Recipe

Recipe by: NancyM

"A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook5 m
  • Ready In6 h 25 m
  • 1Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.
Ingredients
  • 6 servings
  • 79 cals
  • 3 cups tomato juice
  • 2 beef bouillon cubes
  • 1 large tomato, chopped
  • 1/2 cup chopped cucumber
  • 1/4 cup chopped green bell pepper
  • 6 tablespoons chopped onion
  • 1 tablespoon chopped celery
  • 1/4 cup red wine vinegar
  • 2 tablespoons vegetable oil
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 dash hot pepper sauce (such as Tabasco®) (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    79
    4%
  • Fat:
    4.7
    7%
  • Carbs:
    9.2
    3%
  • Protein:
    1.6
    3%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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