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Garden-Fresh Gazpacho

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 (2-1/2 quarts)


  • 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


  • 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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Average Rating:
  • dig1
    Jun 14, 2017

    Good one

  • teenamombear
    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
    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
    Oct 30, 2009

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