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Underwood Farm Gazpacho

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Servings: Serves 8

Cook Time: 0 minutes

Prep Time: 25 minutes


3 cups tomato-based vegetable juice
6 medium tomatoes, finely chopped
1 green bell pepper, finely chopped
1 cucumber, finely chopped
1 cup finely chopped celery (about 3 large or 5 small stalks)
1 bunch scallions, chopped, both green and white parts (about 1 cup)
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 tsp. salt
1 Tbsp. chopped parsley or cilantro
3 cloves garlic, minced
1/2 tsp. freshly ground black pepper, or to taste
1/2 tsp. hot pepper sauce, or to taste


1. In a large non-reactive bowl, combine juice, tomatoes, bell pepper, cucumber, celery, scallions, vinegar, olive oil, salt, parsley or cilantro, and garlic. Cover and refrigerate at least 4 hours or overnight.
2. Just before serving, add black pepper and hot pepper sauce. Serve chilled.
Source: Hannaford fresh Magazine, September - October 2007

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 90 kcal (5%)
Calories from Fat 36
Total Fat 4 g (6%)
Saturated Fat 1 g (3%)
Cholesterol 0 n/a
Sodium 550 mg (23%)
Total Carbohydrates 13 g (4%)
Dietary Fiber 4 g (16%)
Protein 3 g (5%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a

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