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This gazpacho recipe 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 (2 quarts)


  • 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


  • In a large bowl, combine the first 13 ingredients. Cover and refrigerate for 4 hours or until chilled. Stir in oil just before serving.
Nutrition Facts
1 cup: 96 calories, 4g fat (0 saturated fat), 0 cholesterol, 56mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

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  • KristineChayes
    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
    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.

  • vihren
    Apr 29, 2011

    No comment left