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Gazpacho (cold vegetable soup)

A fresh, delicious and healthful combination of summer's bounty.
Caution: Will cause cravings!
Prep Time1 hr
Total Time5 hrs
Course: Soup
Cuisine: Spanish
Keyword: cold soup, soup
Servings: 3 quarts


  • 1.5 pounds ripe tomatoes diced into 1/8-1/4" cubes
  • 2 medium bell peppers,1 each red & green diced into 1/8-1/4" cubes
  • 2 small cucumbers diced into 1/8-1/4" cubes
  • 1/2 medium sweet red onion diced into 1/8-1/4" cubes
  • 2 medium garlic cloves pressed or minced
  • 2 tsp sea salt
  • 1/4 cup apple cider vinegar I prefer Braggs, unfiltered and raw
  • 1/8 cup sherry (cooking wine is fine)
  • to taste ground black pepper
  • 5 cups vegetable juice V8 organic is great
  • 1 tsp hot pepper sauce Sriracha or other types - optional
  • olive oil extra virgin, drizzle when serving


  • Combine tomatoes, peppers, cucumbers, onions, garlic, salt, vinegar, sherry and pepper in a large non-reactive bowl. Let stand until vegetables begin to release their juices, about 5 minutes. Stir in the vegetable juice and hot pepper sauce. Cover and refrigerate at least 4 hours, 1 day preferable.
  • Adjust seasonings and drizzle about 1 tsp olive oil per serving. Serve cold with any combination of toppings: croutons, olives, chopped hardboiled eggs, diced avocados, parsley... or ?? your choice.