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A chunky bowl of Gazpacho with fresh vegetables in the background.


This recipe for Gazpacho is a well balanced slightly chunky version combining fresh garden tomato, cucumber, peppers, along with acid from lemon and lime juice.
5 from 1 vote
Prep Time 15 mins
Additional Time 1 hr
Total Time 1 hr 15 mins
Course Lunch, Soups, Stews & Chili
Cuisine American
Servings 4
Calories 47 kcal


  • 6 large ripe red tomatoes peeled* and chopped (about 3 - 4 cups)
  • 1 ½ cups chopped peeled and seeded cucumber
  • ½ cup diced red onion
  • 1 red bell pepper seeded and diced (about ¾ cup)
  • 2 Serrano peppers diced (or other hot pepper, such a jalapeno) or to taste
  • 1 large clove garlic pressed or finely minced
  • 1 6-ounce can tomato juice
  • Juice from one lime
  • juice from one lemon
  • 4 dashes Tabasco
  • Salt to taste
  • Garnishes optional
  • Diced avocado
  • Diced fresh cucumber
  • Diced red onion
  • Diced tomato
  • Diced red bell pepper
  • Fruity Olive Oil
  • Lime wedges
  • Additional Tobasco


  • Place the tomato, cucumber, onion, red bell pepper, Serrano pepper, and garlic along with a good pinch of salt, into the work bowl of a food processor, process, using on/off pulses until the contents are liquidy but not liquified...you still want some texture. Add the can of tomato juice along with the lime and lemon juices with a few dashes of Tabasco; pulse once or twice until mixed in, taste, and add salt as needed. Pour into a covered container and allow to sit in the refrigerator for a few hours at least to allow the flavors to develop. When ready to serve, stir and taste for heat, and salt. Adjust to taste. Serve in chilled bowls with garnishes as desired.


Allow the soup to sit in the refrigerator at least an hour, best overnight.


Serving: 1gCalories: 47kcalCarbohydrates: 11gProtein: 2gFat: 1gSodium: 295mgFiber: 2g
Keyword cold tomato soup, first course soup
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