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Garden-Fresh Gazpacho

Total Time

Prep: 15 min. + chilling


10 servings (2-1/2 quarts)

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.


  • 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.

Nutrition Facts

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

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