Total Time
Prep 20 mins
Cook 0 mins

I'm not a gazpacho lover, but I found this recipe years ago to make for an Italian friend of mine. It seemed to pass his taste buds, so... Preparation time does not include the time it takes to chill.

Ingredients Nutrition


  1. In a blender, combine tomato juice, olive oil, lemon juice and diced cucumber; blend well.
  2. In a large bowl, mix the tomatoes, onions, bell pepper and celery; divide in half.
  3. Put half of this vegetable mixture in the blender with the tomato juice mixture and blend well.
  4. Add this blended mixture to the large bowl of vegetable mixture and mix well.
  5. To this mixture add the vinegar, Tabasco sauce, Worcestershire sauce, sugar, dill weed, pepper, parsley and cilantro; mix well.
  6. Cover & chill before serving.
  7. Garnish each bowl with a slice of cucumber.


Most Helpful

I scaled this down to 2 servings and very much enjoyed it at lunch today. Besides the no-guilt factor (very important with all this cooking during the Tour!), it was so delicious that you forgot it was actually good for you! A definite make-again for us during the summer.

evelyn/athens June 02, 2008

Very nice, and so healthy! The flavor of the veggies was so mild, and then there was a zip from the vinegar, Tabasco, and worcestershire. I am looking forward to trying it again in the summer with even fresher produce from the local farmer's market. Thanks for sharing!

Starrynews February 15, 2009

My taste buds approved this, too! I omitted the bell pepper and added avocado, about a tablespoon more red wine vinegar, and lots more cilantro and this was really delicious. I prefer it slightly chunky and your directions yielded that result perfectly. I kept going back for spoonfuls after my initial serving. ;) Many thanks for a great gazpacho, Sydney Mike!

Sandi (From CA) February 03, 2009

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