Quick Classic Gazpacho

Quick Classic Gazpacho

USA WEEKEND columnist Pam Anderson 0

"For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill."

Ingredients {{adjustedServings}} servings 85 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 85 kcal
  • 4%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 8.1g
  • 3%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
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  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews 47

  1. 62 Ratings


This is a terrific, refreshing soup. My only change in recipe was substituting sherry with LIME JUICE.


Great recipe!! I did do a few different things to make it my own (which might be reflected in the picture I submitted?). I sided it with sliced avocado, stuffed crabs, and wheat crackers. I was not able to find seedless cucumbers at my market, so I used a regular cucumber, halved it, sliced it lengthwise, then scooped out the seeds with a melon baller. Changes I made: - Put half of everything in the blender to smooth it out, then added the other half of the tomatoes for a few seconds just to chop them down a bit. - Used lime juice instead of sherry vinegar. - Added about 1/2-1 cup V8 juice, and 1/2 tsp. each of cumin, curry, and cayenne pepper to give it a slight kick. - Used 2 serano peppers instead of 1 jalepeno (it's what I had on-hand) and used cilantro. My husband LOVES this recipe, and he was looking forward to it again this summer!


I wish I could give this a 3.5 stars. This is a good, and useful recipe. It's quick, easy and fairly foolproof. I've used another recipe from this site that was better, and the main taste difference is the use of fresh versus canned tomatoes. That said, I specifically went looking for a recipe using canned b/c of the convenience. Considering this, this is a very good one. Taste is only marginally compromised by not using fresh tomatoes, and that's worth it when in a pinch. I'll make this again, I'm sure.