Gazpacho II

Gazpacho II

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"A delicious cold soup, perfect for spring and summer!"

Ingredients 2 h 30 m {{adjustedServings}} servings 167 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables.
  2. In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours).
  3. Meanwhile saute the croutons in oil and add the garlic; transfer to a small bowl.
  4. Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments.
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Reviews 64

  1. 90 Ratings


GREAT BASE RECIPE! I read all the other reviews and made the following changes, suggested by others: 1. Used V8 instead of tomato juice 2. No oil 3. Added garlic into the the soup 4. Did not puree the vegetables, but finely minced them instead (for a chunkier soup). My own addition was to add CILANTRO (about a 1/2 cup). I think I might have also upped the hot sauce a smidge.


This gazpacho calls for far, far too much oil. I am not a lowfat diehard, but after eating this I am convinced that the called-for amount has got to be a typo. As written, the soup is very greasy, which is a bad texture in cold soup. I suggest cutting the oil to a few tablespoons. Start with two: you can always add more if you wish. I do think this recipe has potential, and will try it again with some tweaks.


I first got tried gazpacho in Mallorca and just loved it. This is the closest recipe I have found to it. The first time I made this recipe I followed it to a T but found it tasted to much like canned tomatoes. I now substitute about 8 roma tomatoes instead of the 2 cans of tomato juice and find it tastes much better and fresher.