Here you will find a collection of tried-and-true recipes submitted by fellow Prime Timers members. Not only are these great recipes for home, but also for potlucks! Use them when you want to try something new, creative, and always tasty.

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Welchs and Fresh Samanthas are our favorite brands of tomato juice for this recipe -- not too thick, with a bright, lively flavor. This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, so cut some extra vegetables when you prepare those called for in the recipe. Additional garnish possibilities include simple garlic croutons, chopped pitted black olives, chopped hard-cooked eggs, and finely diced avocados. For a finishing touch, serve in chilled bowls.

Ingredient list


1. Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) non-reactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, hot pepper sauce, if using, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days. 2. Adjust the seasonings with salt and pepper and remove and discard any un-melted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).

Recipe detail

  • Cost
  • Lactose free
  • Vegetarian
  • Vegan
  • Diabetic
  • Gluten free
  • Servings
  • Alternative amount
  • Preparation time
    More then 2.5 hours
  • Degree of difficulty
  • Read


Pick Apart a Pepper - 1. Using chef\'s knife, cut 1/2 inch from top and bottom of pepper. 2. Slice from top to bottom, then flatten pepper with skin side facing down. 3. Pull out seedbed, then trim white ribs from inside pepper. 4. Cut pepper lengthwise into 1/4-inch strips, then crosswise into 1/4 inch dice.


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