Prep 30 mins
Cook 0 mins
Serve icy cold. Feel free to add your own favorite vegetables or other additions. I've added roasted red peppers and shrimp to make a yummy version. You can also used canned diced tomatoes (either plain, or with onions or peppers or both) with some of the juice instead of the fresh tomatoes. I sometimes double the amount of vinegar and lemon juice to make it more zippy. Keeps for at least a week in the refrigerator.
- 4 cups tomato juice (can also use V8, Clamato, or a mix of these)
- 2 tablespoons olive oil
- 2 tablespoons vinegar
- 2 tablespoons lemon juice
- 1 dash Worcestershire sauce (optional)
- salt (to taste)
- pepper (to taste)
- 1 -2 garlic clove, minced fine (to taste)
- 3 -4 tomatoes, peeled, seeded and chopped fine
- 1 cucumber, peeled, seeded and chopped fine
- 1⁄4 red onion, chopped fine
- 6 radishes, chopped fine
- 1 avocado, cut into small cubes (optional)
- Mix all ingredients in a large, non-reactive container.
- Store in the refrigerator.
This was my first time making gazpacho and I was quiet impressed! I had to make some adjustments though due to my choice of taste, etc. I didn't add the radishes (I don't like them), didn't add the avocados (they were all to hard at the store), and I used sweet onion instead of red (husband got the wrong one at the store lol).
Great Recipe! Thanks for sharing! Didn't have any radishes to add... but it tasted great without them! Very similar to the Gazpacho I used to eat in Spain all the time. Thanks again!!
excellent i am eating for lunch now and highly recommend