Total Time
Prep 15 mins
Cook 0 mins

The best summer soup ever.

Ingredients Nutrition


  1. Combine all ingredients in a large pot.
  2. Refrigerate til ready to serve.


Most Helpful

Very good Gazpacho recipe, I processed most of the veggies in this recipe in a food processor, in stages, so as not to make the consistency too mushy. I also upped the amount of cumin to a generous teaspoon, and added a minced jalapeno pepper, zesty and delicious!

Judi Caston July 12, 2001

Oh my goodness - this is fabulous! I also processed most of the veggies (and kept out a small handful of each first - to add later). I didn't have red wine vinegar so I subbed 4 tablespoons of red wine vinagrette salad dressing and left out the olive oil. I used dried basil and dried tarragon but fresh parsley. I added a scant teaspoon of salt, 1/4 t of pepper and 1/8 t cayenne plus a few dashes of tabasco and it was seasoned beautifully. And best of all - hang on to your hats - I used CANNED tomatoes!! I know, I know....purist gazpacho chefs will hate me....but it was excellent! I used one 16 ounce can of peeled, diced tomatoes with juice. Delicious!

SaraFish October 24, 2003

This is a wonderfully delightful gazpacho recipe. I only added my own personal preferences to complete this dish. First was my all-time favorite herb which is cilantro and secondly I garnished with some diced avocado. Superb! Delicioso!

Bimmerknut June 30, 2002

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