Total Time
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.

Ingredients Nutrition


  1. Mix all ingredients in a large, non-reactive container.
  2. Store in the refrigerator.
Most Helpful

5 5

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).

5 5

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!!

5 5

excellent i am eating for lunch now and highly recommend