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Gazpacho

Prepare this traditional cold soup that's made with vitamin-A-rich canned tomatoes, smooth avocados, bell peppers, cucumbers, herbs and apple-cider vinegar that gives it a splash of flavor.

Recipe by Canned Food Alliance
Servings
8
Tags
latin, spanish, lunch, dairy free, nut free, sugar free, vegetarian, main-dish, soups, 4th of july

Ingredients

  • 1 can (46 ounces) reduced-sodium tomato juice
  • 1 can (15 ounces) chopped tomatoes
  • 1 green bell pepper, seeded and chopped
  • 1 cucumber, chopped
  • 1 ripe avocado, peeled, seeded and coarsely chopped
  • 1/2 medium-size red onion, coarsely chopped
  • 1/4 cup chopped black olives
  • 3 tablespoons chopped, fresh cilantro
  • 2 tablespoons chopped, fresh basil or 2 teaspoons dried basil
  • 2 tablespoons chopped, fresh parsley
  • 1 tablespoon chopped, fresh dill or 1 teaspoon dried dill
  • 2 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons apple-cider vinegar
  • 1 teaspoon hot sauce
  • 1/4 to 1/2 teaspoon freshly ground black pepper
  • Croutons or bread sticks*

Preparation

  1. Combine all the ingredients in a large bowl, stirring well.
  2. Cover and refrigerate at least 2 hours before serving.
  3. Serve with croutons.