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Summer Gazpacho Recipe

Summer Gazpacho Recipe

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 YIELD:5 servings


  • 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


  • 1. 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. Yield: 5 cups.

Reviews for Summer Gazpacho

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teenamombear User ID: 4063150 40123
Reviewed 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 User ID: 4186512 14003
Reviewed Jul. 10, 2010

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

Isolda User ID: 2915263 37864
Reviewed 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 User ID: 2915263 24785
Reviewed 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."

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