Total Time
2hrs 30mins
Prep 2 hrs
Cook 30 mins

This is not your typical blended gazpacho. I prefer the pieces of vegetables and slight spice in this recipe. It takes a while to make, but is well worth it. *If you store & serve in a large cast iron dutch oven (such as Le Creuset), the soup will stay cool for quite awhile if you are bringing it to a potluck.

Ingredients Nutrition


  1. In food processor combine 1/2 carrots, 1/2 cucumber, garlic, parsley, vinegar, olive oil, & hot sauce.
  2. Puree until smooth.
  3. ou may need to add some of the tomato juice depending on the consistency.
  4. Combine all remaining ingredients (except tomato juice) with the puree mixture in a very large bowl.
  5. Add tomato juice to your desired consistency.
  6. Chill for 30 minutes to combine flavors.
  7. Adjust seasoning to taste.
  8. Can be served at room temperature or cold.