Russ Myers


Gazpacho (Spanish pronunciation: [?a??pat?o]) is a soup made of raw vegetables and served cold, usually with a tomato base, originating in southern Spain.
Gazpacho is widely eaten in Spain and neighboring Portugal particularly during the hot summers, as it is refreshing and cool.

pinch tips: How to Slice & Mince Vegetables Like a Pro



2 Servings


15 Min


Food Processor


1 c
tomato juice or v8 (for an additional vegetable kick)
1 tsp
1 Tbsp
granulated sugar
1 Tbsp
salt (add salt in 1 teaspoon increments and taste each time; it will depend on how ripe and juicy your tomatoes are as to how much salt you need)
fresh squeezed lemon
2 medium
carrots, washed, peeled and rough chopped
red onion, washed, peeled and rough chopped*
2 medium
green peppers*
2 or 3 stalk(s)
celery, washed and rough chopped*
2 large
ripe tomatoes
1 medium
cucumber,washed, peeled and seeded
* amount of onion, green pepper and celery should be about the same

Directions Step-By-Step

Place all vegetables and seasoning (except salt) in blender in order as they appear and add 1 cup of tomato juice. Blend for 20 seconds to chop vegetables into small pieces (do not puree vegetables - Gazpacho should be like a small-diced salsa).
Add remaining juice and allow to sit in refrigerator for 4 hours for flavors to blend.

Taste and add salt as needed.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Spanish
Other Tag: Quick & Easy