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Quick Gazpacho

Total Time

Prep: 10 min. + chilling


6-8 servings

Gazpacho is common fare here in the Southwest, and its variations are numerous. This one is simple, inexpensive, healthful and delicious. It works well as an appetizer, brunch dish or accompaniment to any meat entree. I prefer to make the tomato base the night before, but I've also made it early in the morning for serving with that night's supper.


  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cups vegetable juice
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 to 10 drops hot pepper sauce
  • 1 package (6 ounces) seasoned croutons
  • 1 medium cucumber, peeled and diced
  • 1 medium green pepper, diced
  • 1 bunch green onions with tops, sliced


  1. In a large bowl, combine first seven ingredients. Cover and refrigerate overnight.
  2. Stir well before serving; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers and green onions.

Nutrition Facts

1 cup: 140 calories, 4g fat (1g saturated fat), 1mg cholesterol, 811mg sodium, 22g carbohydrate (5g sugars, 3g fiber), 4g protein.

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  • VirginiaCountryGirl
    Nov 26, 2011

    No comment left

  • Motorhomegal
    May 31, 2011

    Thanks for jiggling my memory....I bought three English cucumbers over the weekend and wasn't sure how I'd use the other two after I tried one new recipe.  Haven't made gazpacho in a couple of mine icy cold and usually float an ice cube in it when serving.  I, too, use the Spicy Hot V-8.

  • neetachauhan
    May 31, 2011

    Very tasty! I added cilantro which went very well with the taste

  • Trilby Yost
    Sep 15, 2010

    I've made this with regular V-8 juice and the Spicy Hot V-8 version (I omit the added hot pepper sauce in this case). My husband prefers the spicy, but I like the regular. I also prefer not adding the salt. This is a very good gazpacho recipe.