Gazpacho Recipe

overhead picture of a bowl of gazpacho with cucumbers, tomatoes, and parsley on top

5 from 5 votes

This easy Gazpacho recipe is perfect! It is the exact right balance of flavors. If you are growing vegetables in your garden, this is exactly what you should make with them!

Prep Time15

Chill Time4

Total Time4 15

Servings: servings

Calories: 137kcal

Author: Lisa Longley

Ingredients

4 cups tomato juice see note (949.4 ml)
1 small white onion diced
3 large vine ripened tomatoes diced (about 2 cups)
1 medium cucumber seeded and diced
1 bell pepper diced
2 scallions diced into one inch of the green
1/4 cup fresh parsley chopped (6.9 grams)
2 tablespoons lemon juice (or the juice of one lemon)
2 tablespoons lime juice (or the juice of one lime)
1 clove garlic minced
2 teaspoons honey
1 teaspoon dried basil
1 teaspoon dried tarragon
1/4 teaspoon dried cumin
1/2 teaspoon tabasco sauce
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon salt
1/4 teaspoon black pepper

Instructions

Combine all of the ingredients.
For a soup with some chunks left in it: Remove two cups at a time and blend until you get the consistency you want.
For a completely pureed soup: Blend all of the ingredients together in a blender until smooth.
Chill soup for at least four hours.

Notes

I love making this recipe with Spicy V8 rather than straight tomato juice. It adds a bit more flavor and kick. That being said, if you can't find Spicy V8 use regular tomato juice and consider adding a bit more tobacco sauce at the end.

Nutrition