Spanish Gazpacho Recipe
Spanish Gazpacho Recipe photo by Taste of Home
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Spanish Gazpacho Recipe

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3.5 1 3
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There’s a bounty of vegetables in this tantalizing chilled soup, submitted by Dave Schmitt of Hartland, Wisconsin. Its refreshing flavor makes it an ideal addition to summer luncheons or light suppers.
TOTAL TIME: Prep: 30 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + chilling
MAKES: 12 servings


  • 5 pounds tomatoes, peeled and quartered
  • 3 medium carrots, quartered
  • 1 large cucumber, peeled and quartered
  • 1 large sweet red pepper, quartered
  • 1 large green pepper, quartered
  • 1 large sweet onion, quartered
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 cup: 118 calories, 7g fat (1g saturated fat), 0 cholesterol, 320mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 3 vegetable, 1 fat.


  1. In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. Yield: 12 servings (3 quarts).
Originally published as Spanish Gazpacho in Taste of Home June/July 2006, p23

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katlaydee3 User ID: 3741999 160411
Reviewed Jul. 16, 2013

"I did not really care for this recipe, I felt that it lacked flavor. Maybe some jalapeño and cilantro would help."

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