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
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Appetizers Beverages Vegetables Canadian Easy No Cook Refrigerator Dinner Party Holiday Event Low Fat Picnic Vegan Vegetarian Cocktails Smoothies Dietary Spicy Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 British Columbian Low In Something Taste Mood To Go Equipment Presentation Served Cold Technique
