Ingredients for Gazpacho Cooler
- 4 cups chopped ripe tomatoes
- 1 cup chopped cucumber
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped red onion
- 2 cloves minced garlic
- 1 cup tomato juice
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon hot pepper sauce (or more, to taste)
- freshly ground black pepper, to taste
- alfalfa sprouts, for garnish
- salt, to taste
- 1 shot vodka per serving (optional)
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How to Make Gazpacho Cooler
- Combine 4 cups chopped ripe tomatoes, 1 cup chopped cucumber, 1/2 cup chopped green bell pepper, 1/4 cup chopped red onion, and 2 cloves minced garlic in a food processor or blender.
- Process until completely smooth.
- In a large bowl, whisk together the pureed mixture with 1 cup tomato juice, 2 tablespoons red wine vinegar, 1 tablespoon chopped fresh dill, 1/2 teaspoon hot pepper sauce (or more, to taste), and salt and freshly ground black pepper to taste.
- Refrigerate for at least 1 hour, or until thoroughly chilled. For best results, chill for 2-3 hours.
- Pour into glasses and garnish with alfalfa sprouts. Optional: Add a shot of vodka per serving for an extra zing!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
17g
Fat
0g
Carbs
2g