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Soups & stews

Underwood Farm Gazpacho
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
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Underwood Farm Gazpacho

Underwood Farm Gazpacho

Underwood Farm Gazpacho
  • Servings:Serves 8
  • Prep Time:25 minutes
  • Cook Time:0 minutes
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