- 1 onion, sliced
- 1 cucumber, sliced
- 1 green bell pepper, sliced
- 1 clove garlic
- 4 cups low-sodium tomato juice
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon ground red pepper
Judy and Marvin Lieberman own Great Barrington Bagels in Massachusetts; Judy’s gazpacho, hands down, is the best I’ve ever tasted. I’m not alone in my enthusiasm; People come from all around the Berkshire community to buy her gazpacho by the gallon!
- Prep time
- Total Time
In a food processor or blender, purée the onion, cucumber, bell pepper, garlic, and 1 cup of the tomato juice.
Transfer to a large bowl and add the remaining 3 cups tomato juice, vinegar, olive oil, salt, and red pepper. Prepare the gazpacho a day in advance and refrigerate. Serve chilled.
Optional: garnish each serving with a dollop or swirl of fat-free or reduced-fat sour cream and additional chopped onion, cucumber, and pepper.
Serving size: 1 cup