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Garden-Fresh Gazpacho Recipe

Garden-Fresh Gazpacho Recipe

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 YIELD: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


  • 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).

Nutritional Facts

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

Reviews for Garden-Fresh Gazpacho

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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."

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."

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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