Gazpacho Recipe

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Laura Roy


This recipe is from my Mother, and it's always been a summer favorite. It keeps for a long time and is a great way to use the bounty from the garden. My girls LOVE it! You can also play around with how much of each vege that you like that you put in the soup. It's all a matter of personal taste. I like a little more cucumber in mine.


★★★★★ 2 votes

15 Min


  • 1 c
  • 3 1/2 c
  • 1/4 c
    green onions
  • 1
    banana pepper
  • 1/2 c
    green pepper
  • 1/2
  • 2 tsp
  • 1 tsp
  • 1 clove
  • 5 Tbsp
    red wine vinegar
  • 6 Tbsp
    olive oil
  • 1 tsp
  • ·
    ground cumin to taste
  • 1/4 tsp
    ground pepper
  • 1/2 tsp
    worcestershire sauce
  • 2 can(s)
    v-8 juice, large

How to Make Gazpacho


  1. chop vegetables (first six ingredients)into bite-size pieces, or to likeness
  2. Mix the rest of the ingredients in a pitcher or jar large enough to hold all the ingredients
  3. add the chopped vegetables into the liquid mixture and store in the refrigerator.

Printable Recipe Card

About Gazpacho

Course/Dish: Other Soups, Vegetable Soup
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy

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