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Summer Gazpacho

Served as an appetizer or a light summer lunch, this very refreshing cold soup is definitely representative of Southwest cooking. The recipe is versatile, too-you can add or subtract various ingredients according to your own tastes.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    5 cups


  • 2-1/2 cups tomato juice
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 teaspoons minced fresh parsley
  • 1/8 teaspoon hot pepper sauce or to taste
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon lemon juice
  • 1 cup finely chopped tomatoes
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 1 small cucumber, peeled, seeded, finely chopped
  • Chopped avocado
  • Croutons


  • In a bowl, combine the soup base ingredients. Stir in vegetable garnishes. Cover and refrigerate for 4 hours or overnight. Garnish with avocado and croutons; serve cold.

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Average Rating:
  • teenamombear
    Jun 11, 2013

    My all time favorite! Made several different gazpacho's from TOH and tried them out on friends and family. I used this recipe on TV recently. It's easy and versatile. My kids kept eating it before I got my good photos!

  • megavic
    Jul 10, 2010

    this was my first try at making this (and first taste) it was pretty good. :)

  • Isolda
    Jan 2, 2010

    I am sure that I rated this 5 stars but it only shows 4. There's no revision, apparently; so I'm stuck with it, but it's not right.

  • Isolda
    Jan 2, 2010

    This is so good I want to drink it! My husband, who thinks he does not like cold soups, calls this "salad" instead.