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Gazpacho IV

Gazpacho IV

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  • Ready In


A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 496 mg
  • 20%

Based on a 2,000 calorie diet


  1. In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.
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I pureed about 2/3-3/4 of the vegetables and then mixed everything together as the recipe called for. I added chopped up avocado before serving. Excellent!


I made this recipe with no alterations, even though I thought some of the spices sounded funny together, and it turned out wonderfully. It went well with French bread dipped in garlic olive oil.


The flavor of this is good but the somewhat chunky texture was more like a salsa than a soup. I really think a portion of this needs to be pureed. I used roma tomatoes & I used spicy bloody mary mix instead of the tomato juice so I omitted the hot sauce. I used a lite flavored olive oil to avoid a heavy, oily feeling. I didn't have celery so I used celery salt in place of the regular salt & I used fresh parsley & basil instead of dried.I served this w/ spaghetti squash w/ butter, parmesan & bacon bits & Diana's suggestion of the french bread w/ infused oil sounded so good that I went w/ that as well. Thansk for the was refreshing.