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6 ripe tomatoes, peeled, seeded & diced
1 sweet onion, diced
1 cucumber, peeled, seeded & diced
1 red pepper, seeded & diced
1 green pepper, seeded & diced
3 celery stalks, peeled & diced
2 tablespoons parsley, chopped
2 tablespoons chives, chopped
3 cloves of garlic, chopped
¼ cup red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 teaspoons Agave syrup
4 cups tomato juice
Tabasco, Worcestershire, salt and pepper to taste

In a small mixing bowl place a ¼ cup of the tomatoes, onions, cucumbers, red & green peppers and celery. Mix along with the parsley and chives and reserve.

Place the rest of the remaining vegetables, garlic, red wine vinegar, olive oil, lemon juice, agave syrup and tomato juice into a blender or food processor and blend until almost smooth. Mix with the reserved vegetables and season the gazpacho to taste with the Tabasco sauce, Worcestershire sauce, salt and pepper.

The soup can be made the night before and refrigerated; this will allow all of the flavors to develop.

Nutrition Facts per Serving:
Serving size: 1½ cups
Calories: 130
Carbohydrate: 22 grams
Protein: 3 grams
Fat: 5 grams
Fiber: 3 grams

Serves: 6


Source: Publix Apron's Cooking School



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