Garden-Fresh Gazpacho Recipe
Garden-Fresh Gazpacho Recipe photo by Taste of Home
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Garden-Fresh Gazpacho Recipe

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Nothing equals the taste of an ice-cold bowl of gazpacho on a hot summer day— I was hooked from the first spoonful! I found this recipe when I was looking for something to make with the abundance of tomatoes from my garden.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10 servings


  • 3 cups chopped seeded peeled fresh tomatoes
  • 2 celery ribs, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 medium cucumber, peeled, seeded and finely chopped
  • 1/4 cup minced fresh parsley
  • 1 tablespoon minced chives
  • 1 green onion, thinly sliced
  • 1 garlic clove, minced
  • 1 can (46 ounces) tomato juice
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon pepper
  • Seasoned croutons

Nutritional Facts

1 cup: 94 calories, 6g fat (1g saturated fat), 0 cholesterol, 757mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 2g protein.


  1. In a large bowl, combine the first 14 ingredients. Cover and refrigerate for several hours or overnight. Garnish each serving with croutons. Yield: 10 servings (2-1/2 quarts).
Originally published as Gazpacho in Bountiful Harvest Cookbook 1994, p12

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teenamombear User ID: 4063150 43317
Reviewed Jun. 11, 2013

"Loved this recipe! It's really fast and easy. This is really excellent picnic fare! I spiced it up with some fresh jalapeno peppers."

loca440 User ID: 1324381 43315
Reviewed Jul. 25, 2011

"Perfect! First time making Gazpacho, so I don't know yet what could be better. This seemed to cover all the bases."

texasfun User ID: 4546291 20204
Reviewed Oct. 30, 2009

"I didn't care for this dish. It tasted unfinished. The taste reminded me of a shrimp cocktail."

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