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Quick Gazpacho Recipe

Quick Gazpacho Recipe

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.
TOTAL TIME: Prep: 10 min. + chilling YIELD:6-8 servings


  • 2 cans (14-1/2 ounces each) tomatoes with liquid, minced
  • 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. Stir well; ladle into soup bowls and garnish as desired with croutons, cucumbers, peppers and green onions. Yield: 6-8 servings.

Nutritional Facts

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

Reviews for Quick Gazpacho

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Reviewed 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."

Reviewed May. 31, 2011

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

Trilby Yost
Reviewed 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."

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