Gazpacho is a cold, raw soup that is full of flavor.

Yield 8 servings
Time 20 minutes + several hours to chill
  • large, covered bowl
  • blender (optional)
  • 4 c tomato juice or diced tomatoes
  • 2 c diced tomatoes
  • 1 peeled, seeded, diced cucumber
  • ½ c chopped red onion
  • ½ c chopped celery
  • ½ c chopped bell pepper
  • 2 chopped scallions
  • 2 cloves minced garlic
  • ¼ chopped fresh parsley
  • 2 T wine vinegar
  • 2 T lemon and/or lime juice
  • 2 T olive oil
  • salt, pepper
Directions Combine all of the ingredients in a large bowl.

Purée some or all of the soup (optional).

Chill for several hours.

Notes This recipe is quite flexible. I’ve seen it with corn, green chiles, zucchini – you name it. Experiment to find the version you like best.

Gazpacho is often served with side dishes of various toppings, such as diced tomatoes, cucumbers, bell peppers, avocado, red onion, fresh basil, and croutons.

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