Gazpacho Cold Soup Recipe

Gazpacho Cold Soup Recipe

Use your end of the summer vegetables that you have in abundance for this “one of a kind” recipe! After all, tomatoes are your first choice vegetable for good nutrition! From my long-time friend, Ellen G.

Serves: 18-20

Preparation Time: 15 minutes


  • 2 large tomatoes, peeled and seeded
  • 1 large cucumber, peeled and seeded
  • 1 medium onion
  • 1 medium green pepper
  • 3-4 large radishes
  • 1 large jar of pimento, drained
  • 1 large clove of garlic split
  • 1⁄4 cup of vegetable oil (olive oil is too strong)
  • 1/3 cup of red wine vinegar
  • 1/4 teaspoon Tabasco
  • 1 1⁄2 teaspoon salt
  • dash of black pepper


  1. In a blender, combine 1 tomato, half the cucumber, half the onion, 1⁄4 green pepper, pimento, and 1⁄2 cups of tomato juice. Blend for 30 seconds.
  2. In a large bowl, mix pureed vegetables with the remaining tomato juice, oil, vinegar, Tabasco, garlic, salt and pepper.
  3. In the blender, coarsely chop the remaining tomato, cucumber, onion, green pepper, and radishes. Add to bowl. Chill.
  4. Serve in chilled bowls. If desired, add seasoned croutons and chopped chives.

This recipe will keep in the refrigerator for up to 2-weeks. Can be warmed, so think of using it during the winter!

Nutritional Information:

81 calories; .5 g Fat; 44 mg Sodium, 19 g Carbohydrates, 3 g Protein; high in vitamin A and C.

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By Rita Larsen, RD, CD; Elite Sports Clubs Nutrition Educator & Diet Counselor