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overhead view of a white bowl filled with gazpacho recipe and garnished with chopped fresh vegetables
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5 from 4 votes

Gazpacho Recipe

This easy Gazpacho recipe is perfect!  It is the exact right balance of flavors. If you are growing vegetables in your garden, this is exactly what you should make with them!
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Course: Soup
Cuisine: Spanish
Keyword: cold soup, gazpacho, gazpacho recipe, gazpacho soup, tomato soup
Servings: 6 servings
Calories: 137kcal
Author: Lisa Longley

Ingredients

  • 4 cups tomato juice
  • 1 small white onion diced
  • 2 cups vine ripened tomatoes (about three large tomatoes)
  • 1 medium cucumber seeded and diced
  • 1 bell pepper diced (you can use either red or green - I use green)
  • 2 scallions diced into one inch of the green
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons lemon juice (or the juice of one lemon)
  • 2 tablespoons lime juice (or the juice of one lime)
  • 1 clove garlic minced
  • 2 teaspoons honey
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon dried cumin
  • 1/2 teaspoon tabasco sauce
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Combine all of the ingredients.
  • For a soup with some chunks left in it: Remove two cups at a time and blend until you get the consistency you want.
  • For a completely pureed soup: Blend all of the ingredients together in a blender until smooth.
  • Chill soup for at least four hours.

Notes

The nutritional information is based on a 1 1/3 cup serving. This recipe makes 8 cups or 6 servings.

Nutrition

Calories: 137kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 847mg | Potassium: 972mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3500IU | Vitamin C: 175.7mg | Calcium: 140mg | Iron: 1.6mg