Gazpacho Recipe
Gazpacho Recipe photo by Taste of Home
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This dish comes in handy for luncheons in summer since it's so colorful and refreshing. I prepare it a day ahead using garden vegetables. The flavor gets even better as it sits in the refrigerator overnight. -Pat Waymire, Yellow Springs, Ohio
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings


  • 4 cups tomato juice
  • 2 cups chopped seeded peeled tomatoes
  • 1 cup diced green pepper
  • 1 cup diced celery
  • 1 cup diced seeded cucumber
  • 2 garlic cloves, minced
  • 1/2 cup diced onion
  • 1/3 cup tarragon vinegar
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced chives
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt, optional
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil

Nutritional Facts

1 cup: 96 calories, 4g fat (0g saturated fat), 0mg cholesterol, 56mg sodium, 13g carbohydrate (0g sugars, 0g fiber), 2g protein Diabetic Exchanges: 2 vegetable, 1 fat.


  1. In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving. Yield: 8 servings (2 quarts).
Originally published as Gazpacho in Taste of Home August/September 1996, p39

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KristineChayes 27038
Reviewed Jul. 15, 2014

"I made this Gazpacho earlier today and it is very tasty and easy to put together. I added a small, minced Jalapeño pepper from my garden because my husband likes spicy foods. I will definitely be making this throughout the summer as more of our tomatoes and cucumbers ripen. Wonderful way to use the garden bounty!"

Church chef 14000
Reviewed Feb. 26, 2013

"This is the best gazpacho ever. My husband has asked me to keep a pitcher of it in the refrigerator all the time. Coming from him, "mr fussy eater," that says a lot."

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