Chilled Gazpacho Soup

  • Yield : 2 quarts
  • Servings : 8 - 10
  • Prep Time : 20m
  • Cook Time : 0m
  • Ready In : 20m

I love a refreshing bowl of cool gazpacho on a hot summer day.  Especially with a dollop of guacamole and tortilla chips.


  • 2 large Cucumbers, halved and seeded, but not peeled [the green skin adds a nice color]
  • 1 Red Bell Pepper, cored, seeded and diced
  • 1 Orange Bell Pepper, cored, seeded and diced
  • 1 Yellow Bell Pepper, cored, seeded and diced
  • 1 Fennel Bulb, Diced
  • 8 Plum Tomatoes, seeded and diced
  • 1 Red Onion, Diced
  • 3 - 4 Garlic Cloves, minced
  • 6 Cups Tomato Juice
  • 1/2 Cup White Wine Vinegar
  • 1/2 Cup Olive Oil
  • 1 Tablespoon Kosher Salt (if using sea salt then start with less and taste, gradually adding until you get the right flavor)
  • 1 - 2 teaspoons Freshly Ground Pepper
  • Cilantro, for garnish


Step 1

Pulse each vegetable separately in a food processor until it is coarsely chopped.

Step 2

Combine all vegetables in a large bowl or pot. Add garlic, tomato juice, vinegar, olive oil, salt and pepper.

Step 3

Mix well. Serve chilled garnished with cilantro and avocado or guacamole.

Short Cut: Make a day ahead of time.  The longer the soup sits, the more developed the flavor.

Think Out of the Ice Box: Use any tomatoes in season.  It should be approximately 6 cups of chopped tomatoes.

Recipe Type:
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