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Refreshing Gazpacho

When fresh garden tomatoes are available, I make this soup. The recipe looks like a lot of ingredients, but most of them are common pantry items. —Amy Gurganus, Plymouth, North Carolina
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    12 servings (3 quarts)


  • 4 medium tomatoes, seeded and chopped
  • 4-1/2 cups tomato juice
  • 2 celery ribs, finely chopped
  • 1 medium cucumber, peeled and chopped
  • 1 medium red onion, finely chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1/4 cup minced fresh cilantro
  • 1/4 cup cider vinegar
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons sugar
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 medium ripe avocados, peeled and cubed


  • In a large bowl, combine the first 16 ingredients. Cover and refrigerate for at least 4 hours. Serve with avocados.
Nutrition Facts
1 cup: 111 calories, 7g fat (1g saturated fat), 0 cholesterol, 360mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat.

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  • suejjj
    Jun 10, 2019

    This is fantastic - especially after a long chill! Did not add sugar and did not use red bell pepper as the first time we made it with those, it was too sweet for us. Did not find it to be too acidic without the sugar. Also gave it a few pulses of the stick blender and served the avocado and cilantro on the side. “Fresh” is how we described it and it was perfect for a hot day. I am tempted to make on a snowy Spring day next year to remind us of what is coming... thanks for the recipe!

  • MissMarieL
    Jul 22, 2014

    Definitely a summer favorite. Maybe I am not savvy enough in the kitchen, but the veggies do take a bit longer to chop. I do use a hand stick blender and pulse a few times to reduce the veggies, creating a consistency just a few pulses away from a purée.

  • toolbarsco
    Jul 2, 2014

    I love gazpacho and am always looking for recipes. This one was very good--very refreshing for dinner on a 98 degree day.. I used low sodium v8 juice (couldn't find low sodium tomato juice). I felt it maybe lacked a little zing--next time will use the spicy V8 juice or add some hot sauce. Also, it might be interesting to throw the soup in a blender--not for long, just enough to slightly reduce the size of the chopped vegetables (maybe I didn't chop mine finely enough??)

  • AnnieDrews
    Aug 23, 2012

    This is very similar to a Shrimp Cocktail I get frequently at a local Mexican restaurant. I think boiled shrimp added to this would be delicious!

  • 80chauch
    Aug 4, 2012

    This looked so interesting to me but my husband wasn't sure how he'd like "cold soup". I loved it! My husband had 2 helpings that night and again for lunch the next day. It was so refreshing... really! Loved it! Will definitely make it again!