Nothing But Red Gazpacho 5.000
Top Tomato 2007 Aug 15, 2007

Red grapes add a nice sweetness to the tang of tomatoes and vinegar.

Servings: 5 - 6 cups
  • 4 large tomatoes, cored and cut into chunks (peeled and seeded, optional)
  • 1/2 medium red bell pepper, stemmed, seeded and cut into chunks
  • 1 medium red onion, coarsely chopped
  • 1 cup store-bought chunky-style picante sauce, such as Pace (mild)
  • 2 cups seedless red grapes, cut in half
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon crushed red pepper flakes


Combine the ingredients in a blender or food processor and pulse until finely chopped. Transfer to an airtight container or covered glass bowl and refrigerate for at least 1 hour. Stir and adjust seasoning before serving.

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Recipe Source

From Greensboro, N.C., resident Nancy Dentler.

Tested by Brenna Maloney.

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