143 Reviews 8 Pics
  • Prep

    20 m
  • Ready In

    2 h 20 m
Recipe by  Kara

“Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy.”

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Adjust Servings

Original recipe yields 10 servings



  1. In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

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Reviews (143)

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This is a lovely base recipe which benefits from a few adjustments: -Save yourself some work: you can chop the vegetables (except the garlic) fairly coarsely, since they're all going in the blender/food processor anyway. -Blanch the tomatoes (it's quite easy) and remove their skins before chopping them into the mixture. Otherwise, your guests will find themselves picking bits of tomato skin out from between their teeth. -Seed the cucumbers before chopping -Saute the garlic in olive oil for about a minute, and add both garlic and oil to the mixture. (I dislike using raw garlic in anything, because it tends to add an unpleasant bite even in minute quantities) -Cut sugar down to 1/2 tsp -Substitute extra fresh tomatoes for 1 cup of the tomato juice -Skip tarragon -Skip green onions For garnish: -Minced red bell pepper -Fresh parsley -Chopped hard-boiled egg (very practical of the folks in Andalucia to add protein) On the side: We had some leftover polenta, which I sprinkled with shaved parmesan and served with the gazpacho instead of the usual crusty bread + ham. Delicious!



This is a great healthy find! I went the easy route and used a can of diced tomatoes and it still tasted great. I also added a jalapeno pepper for kick, replaced the tarragon with cilantro, and omitted the parsley.



I really liked this tasty quick and easy recipe using ingredients usually on hand. I subbed out cilantro for tarragon and added hot sauce to kick it up. I preferred this version of gazpacho over others on this site because using the same ingredients as garnishes was pointless and topped mine with broken tortilla chips. Thanks for the recipe.

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Amount Per Serving (10 total)

  • Calories
  • 39 cal
  • 2%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 9.2 g
  • 3%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 305 mg
  • 12%

Based on a 2,000 calorie diet



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Lucky's Gazpacho


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Tomato and Almond Gazpacho