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Quick & Easy Gazpacho

I really enjoy gazpacho a lot. Sometime I make this soup on Sunday evening and then take it to school for lunch all week. The crunchy vegetables in the tomato base just add a healthy item to my menu.—Susan Ferrell, Tampa, Florida
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    4 servings


  • 2 cups Clamato juice
  • 3 plum tomatoes, seeded and finely chopped
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped seeded cucumber
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon minced chives
  • 1 garlic clove, minced
  • 1/2 teaspoon pepper
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • Salad croutons, optional


  • In a large bowl, combine the Clamato juice, tomatoes, green pepper, cucumber, celery, onion, oil, vinegar, parsley, chives, garlic, pepper, Worcestershire sauce and salt. Cover and refrigerate for at least 4 hours. Serve with croutons if desired.
Nutrition Facts
1 cup (calculated without croutons): 114 calories, 7g fat (1g saturated fat), 0 cholesterol, 611mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

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