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Under 30 Minutes

Red-Pepper Gazpacho

A relaxing meal made without turning on the oven or stove is just right for a warm summer night.

  • Prep:
  • Total Time:
  • Servings: 4
Red-Pepper Gazpacho

Source: Everyday Food, July/August 2003


  • 2 cucumbers
  • 2 red bell peppers
  • 1 clove garlic, minced
  • 3 scallions, sliced
  • 1 small tomato, diced
  • 1/4 cup chopped fresh parsley
  • 1/2 jalapeno chile, chopped
  • 2 1/2 cups vegetable juice
  • 4 teaspoons olive oil
  • 1 tablespoon cider vinegar
  • Salt and pepper


  1. Peel, seed, and finely dice cucumbers and bell peppers. Place in a bowl, and combine with garlic, scallions, tomato, parsley, and jalapenos.

  2. Add vegetable juice, oil, and vinegar; season with salt and pepper; stir to combine. Cover with plastic wrap; refrigerate until ready to serve, up to 2 days.

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