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Underwood Farm Gazpacho

  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    0 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
Underwood Farm Gazpacho


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 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