Course Appetizer, Soup
Cuisine American, spanish
Keyword gazpacho, soup, tomato
Prep Time 35 minutes
Total Time 35 minutes
Servings 12


Gazpacho ingredients

  • 4 lbs fresh tomatoes, cored and cut into chunks* about 8-10 cups total
  • 2-3 red, yellow or orange bell peppers, or a mixture, cored and seeded and chopped into 1/2 inch pieces about 2-3 cups total
  • 2 medium seeded cucumbers, skins peeled or left on about 3 cups total
  • 1 small sweet or white onion, chopped into chunks such as Vidalia, Maui, or Walla Walla about 1 cup total
  • 1 jalapeno, seeded and chopped small or a few shakes of hot pepper sauce
  • 2 avocados* optional- see recipe notes
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar or white balsamic vinegar
  • 1 fresh lemon, juiced
  • 2-3 teaspoons sea salt or kosher salt to taste
  • 1 teaspoon Ground black pepper to taste
  • 4-5 cups tomato juice or V8 juice*


  • 1 chopped avocado
  • 1 5.3 oz plain greek yogurt or sour cream
  • Extra-virgin olive oil for drizzling on top
  • croutons recipe linked in post


  1. Combine all chopped veggies in a large bowl.

  2. Add the vinegar, fresh lemon juice, salt, pepper and tomato juice. Gently fold together and add more salt and pepper if needed.

  3. Cover and refrigerate until ready to serve.

  4. Serve cold, drizzling each portion with a little olive oil and other garnishes as desired!

Recipe Notes