Easy Gazpacho

Total Time

Prep: 15 min. + chilling

Makes

5 servings

Updated: Jun. 29, 2023
My daughter got this gazpacho recipe from a college friend and shared it with me. Now I serve it often as an appetizer. It certainly is the talk of any party. —Lorna Sirtoli, Cortland, New York

Ingredients

  • 2 cups tomato juice
  • 4 medium tomatoes, peeled and finely chopped
  • 1/2 cup chopped seeded peeled cucumber
  • 1/3 cup finely chopped onion
  • 1/4 cup olive oil
  • 1/4 cup cider vinegar
  • 1 teaspoon sugar
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a large bowl, combine all ingredients. Cover and refrigerate until chilled, at least 4 hours.
Gazpacho Tips

What kind of tomatoes should you use to make this gazpacho recipe?

Like most fresh tomato recipes, the most important factor when choosing tomatoes for gazpacho is using juicy, fully ripe tomatoes. Your best bet is to find them at a farmers market, your own garden or your neighbor's garden! Many people use vine-ripe tomatoes, plum tomatoes or heirloom tomatoes for gazpacho.

How can you make gazpacho your own?

Gazpacho is an extremely versatile recipe. Look to your garden for what's in season! Add bell peppers, fresh basil or cilantro, zucchini or yellow summer squash. Turn up the heat with spicy peppers like jalapenos or a dash of hot sauce. You could also pulse the gazpacho in a blender or food processor for a smoother texture. And don't forget the garnishes: Try shaved Parmesan cheese, crumbled blue cheese, cubes of feta, sliced avocado, a drizzle of olive oil or even a few grilled shrimp for a heartier take on gazpacho.

What can you serve with gazpacho?

Serve gazpacho with crostini, homemade croutons or garlic bread. Or, make it a meal with the addition of a hearty main dish salad.

How long will gazpacho last?

Store leftover gazpacho in an airtight container in the refrigerator for 1 to 2 days. If you liked this gazpacho recipe, try more of our vegan soup recipes.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 cup: 146 calories, 11g fat (2g saturated fat), 0 cholesterol, 387mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 vegetable, 2 fat.