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Gazpacho from tomato juice
5 from 2 votes

Tomato juice gazpacho recipe

While this isn’t authentic gazpacho, it has a similar taste and it will refresh you while bringing the nutritional benefits of Mediterranean diet.
Print Recipe
Prep Time:4 minutes
Blending:1 minute
Total Time:5 minutes

Equipment

  • Blender or food processor Any type works

Ingredients

  • 1 Cup Tomato juice (or vegetable juice such as V8)
  • 2 Oz. Cucumber (50 gr.)
  • 1 Oz. Green pepper (around 20 gr.)
  • ½-1 Peeled garlic clover
  • 2 tsp. white wine vinegar (choose Sherry wine vinegar if you can)
  • 1 Tbsp. Extra virgin olive oil

Instructions

  • -Wash your veggies and chop them.
    - Peeling the cucumber is optional (unless the skin is very thick: then please peel it). You only need to remove the seeds if they are from the hard sort.
    - Peel the garlic and remove stem.
  • Put all the ingredients in a blending safe recipient and blend until smooth.
    Blending gazpacho juice
  • Serve cold. Adding ice cubes is not recommended.
    Gazpacho from tomato juice

Notes

  • If you have some fresh tomato (even if it’s only a couple of cherry tomatoes), adding it to the blend will make this juice much more original-like.
  • I like drinking my gazpacho, but if you are looking for a more soup-like result, try adding some bread to the ingredient list.

Nutrition

Calories: 165kcal
Course: Drinks, Side Dish, Snack, Soup
Cuisine: Spanish
Keyword: tomato juice
Servings: 1
Calories: 165kcal