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Catholic Recipe: Gazpacho II


  • 1 can (10-3/4 ounces) condensed tomato soup
  • 1 soup can water
  • 1 cup thinly sliced cucumber (1 small cucumber)
  • 1/2 cup finely chopped green pepper
  • 1/4 cup minced onion
  • 2 Tablespoons olive oil
  • 2 Tablespoons wine vinegar
  • 1 small garlic clove, minced
  • dash salt
  • dash cayenne


Serves: 4

Prep Time: 4 1/2 hours

Difficulty: • •

Cost: N/A

For Ages:6+

Origin: Spain


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This is a cold, summertime soup which originated from southern Spain, in the Andalusia region. Although recipes differ, it is usually made from a mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice. This can be served as a meal in itself, espeically when extra fresh vegetables such as sliced celery, green onion, cucumber and green pepper are added. Croutons and diced eggs are the most frequent garnishes.


Combine all ingredients. Chill for 4 hours.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965