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Gazpacho Recipe

Gazpacho Recipe

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 YIELD: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


  • 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).

Nutritional 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.

Reviews for Gazpacho

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KristineChayes User ID: 1441542 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 User ID: 760584 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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