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5.0 from 21 votes

Gazpacho Recipe

Make the most of summer’s bounty with this easy Gazpacho Recipe, a chilled soup that requires no cooking whatsoever. Serve it in a bowl or a tall glass; you’ll love it more with every cool, savory sip you take.

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 8 servings (2 cups each)
Calories: 200 kcal
Course: Appetizer , Soup
Cuisine: Spanish

Ingredients

  • 8 plum tomatoes roughly chopped into 1-inch pieces (see note 1)
  • 3 red bell peppers cored, seeded, and roughly chopped into 1-inch pieces
  • 2 thin-skinned cucumbers unpeeled, halved lengthwise, seeded, and roughly chopped into 1-inch pieces (see note 2)
  • 2 medium Red Onions roughly chopped into 1-inch pieces
  • 46 ounces tomato juice (see note 3)
  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 6 cloves garlic minced (see note 4)
  • Salt and freshly ground black pepper to taste
  • fresh basil chiffonade or a sprig, for garnish

Instructions

    Cup of Yum
  1. In a food processor fit with the steel blade, and working with one vegetable kind at a time, pulse the tomatoes, bell peppers, cucumbers, and red onions separately until coarsely chopped (do not pulse to mush).
  2. Combine all vegetables in a very large bowl (at least 4 quarts). Stir in tomato juice, olive oil, white wine vinegar, and garlic. Season to taste with salt and pepper and chill well. Garnish with fresh basil.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Tomatoes: The recipe calls for plum tomatoes, but if you have ripe tomatoes you’d rather use, including yellow tomatoes, go ahead and use them.
  • Cucumbers: Hothouse, Persian, or whatever you’re growing.
  • Tomato juice: Try to find good quality, low-sodium tomato juice. Tomato vegetable beverages (like V-8) might be too salty for use in Gazpacho.
  • Garlic: This recipe calls for 6 cloves, but you can use less if you prefer.
  • Yield: This recipe makes about 16 cups of Gazpacho soup, enough for 8 generous servings of 2 cups each or 16 appetizer-sized servings of 1 cup each.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Serving 2 cups Calories 200kcal (10%) Carbohydrates 18g (6%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 2g (10%) Sodium 26mg (1%) Potassium 780mg (22%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 2727IU (55%) Vitamin C 100mg (111%) Calcium 49mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings (2 cups each)

Amount Per Serving

Calories 200

% Daily Value*

Serving 2 cups
Calories 200kcal 10%
Carbohydrates 18g 6%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 2g 10%
Sodium 26mg 1%
Potassium 780mg 17%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 2727IU 55%
Vitamin C 100mg 111%
Calcium 49mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.