Gazpacho Recipes

Category Vegetable
Gazpacho is a delicious, tomato based, summer soup that is served cold. This page contains gazpacho recipes.


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With fresh veggies beginning to come in, this cold summer soup is wonderful. The kids loved it; called it salad in a soup bowl! Serve with grilled cheese sandwiches for lunch or as a first course for a nice dinner.


Soup: Garnish:


Place the tomatoes in the blender and blend a few seconds at high speed. Add the green pepper, cucumber and onion slices a few at a time, and blend a few seconds after each addition.

Add the tomato paste and bread crumbs and blend until the mixture is thoroughly combined.

Place in a bowl, cover and chill in the refrigerator.

Combine the cumin and garlic in a small bowl. Stir in the mayonnaise and vinegar. Add the broth and mayonnaise mixture to the pureed vegetables.

IF desired, force through a sieve, pressing down on the residue to extract all the juice. I like the texture the residue gives to the soup.

Season the soup with salt and pepper and refrigerate for two to three hours.


Place each of the garnish ingredients in individual serving bowls. Before serving, stir the soup thoroughly and place in individual soup bowls. Pass the garnish ingredients separately

Servings: 6
Time:15 Minutes Preparation Time
0 Minutes Cooking Time

Source: A combination of recipes plus our family's tastes

By Nancy from Roanoke, VA

Comment Pin it! Was this helpful? 3
Read More Comments


  • 1 can tomato soup
  • 1 soup can water
  • 2 Tbsp. vinegar
  • 2 Tbsp. olive oil
  • 1/4 cup green pepper, chopped
  • 1/4 cup onion, chopped
  • 1/2 cup cucumber, diced
  • tabasco sauce and salt to taste


Blend short time until smooth. Serve cold with one or two ice cubes. Croutons, diced onions, cucumber and pepper may be added at table, as desired.

By Robin from Washington, IA

Comment Was this helpful? Yes

Blend onion, cucumber, pepper and tomatoes in blender. Place in large bowl and add tomato juice, consomme', oil, lemon juice, Tabasco, salt and pepper. Stir well. Let sit at room temperature about 3 hours to blend flavors well.

Comment Was this helpful? Yes

October 11, 2005

This healthy and hearty recipe is good for thee!

Comment Was this helpful? Yes


ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.

May 6, 2010

This classic chilled tomato soup is chock full of garden-fresh vegetables, cholesterol free, and made with very little added oil.



  • 4 cups tomato juice*
  • 1/2 medium onion, peeled and coarsely chopped
  • 1 small green pepper, peeled, cored, seeded, and coarsely chopped
  • 1 small cucumber, peeled, pared, seeded, and coarsely chopped
  • 1/2 tsp. Worcestershire sauce
  • 1 clove garlic, minced
  • 1 drop hot pepper sauce
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. black pepper
  • 2 Tbsp. olive oil
  • 1 large tomato, finely diced
  • 2 Tbsp. minced chives or scallion tops
  • 1 lemon, cut in 6 wedges


Put 2 cups of tomato juice and all other ingredients except diced tomato, chives, and lemon wedges in the blender. Puree.

Slowly add the remaining 2 cups of tomato juice to pureed mixture. Add chopped tomato. Chill.

Serve icy cold in individual bowls garnished with chopped chives and lemon wedges.

Yield:6 servings--Serving Size: 1 cup

Each serving provides:

Calories: 87
Total fat: 5 g
Saturated fat: less than 1 g
Cholesterol: 0 mg


Sodium: 593 mg*

*To cut back on sodium, try low-sodium tomato juice.

National Heart, Lung, and Blood Institute

Comment Was this helpful? Yes

May 6, 2010


  • 3 tomatoes, chopped or 1 can stewed tomatoes (1lb.)
  • 1 cucumber, seeded, chopped, peeled
  • 1/2 cup yellow onion, chopped
  • 1 green pepper, seeded, chopped
  • 1 clove garlic, crushed
  • 4 Tbsp. olive oil
  • 1 Tbsp. vinegar
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup tomato, finely diced
  • 1/2 cup cucumber, finely diced
  • 1/2 cup onion, finely diced
  • 1/2 cup green pepper, finely diced
  • 1/2 cup croutons, finely diced
  • 1 qt. ice, finely shaved


Blend first 10 ingredients. Use blender or food mill to grind finely. Chill. Add finely diced vegetables and croutons. Stir into shaved ice. Serve in soup tureen.

By Robin from Washington, IA

Comment Was this helpful? Yes

Food and Recipes Recipes Soups VegetableFebruary 20, 2012
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