This deliciously crunchy and chunky vegetable-packed version of gazpacho, the classic cold Spanish soup is as refreshing as it gets! Tomatoes, cucumbers, celery, bell peppers, jalapeño peppers, scallions, and plenty of garlic float in a tangy tomato juice base you’ll crave all summer long!
This is an update to a post originally published on August 3, 2014.
Why This Recipe is a Keeper!
In addition to my Spicy Black-Eyed Pea Salad, there’s not a summer that goes by that I don’t make this vegetable gazpacho at least once. I’ve been making it since before my husband and I met, which is 26 years ago.
Back in those days as a single woman living alone in the big city, I had to be extremely careful with my money so instead of buying cookbooks as I do now, I checked them out from the library instead.
This gazpacho was inspired by a recipe I found in one of those long-ago library cookbooks so it has been tested year after year for over a quarter-century! Having traveled to Spain and having somewhat of a gazpacho obsession, I can honestly say this is the best vegetable gazpacho!
It’s loaded with fresh, crunchy vegetables–tomatoes, cucumbers, celery, bell peppers, jalapeño peppers, scallions and garlic surrounded by a tangy and spicy tomato juice base that’s as refreshing as it is delicious!
I hope you enjoy it as much as we do! Here’s how to make it!
- Tomato Juice: I always use Campbell’s as I think it tastes the best but use your favorite–even homemade. If you’re sensitive to sodium, by all means use a low-sodium juice because some of the other ingredients like Worcestershire and hot sauce will have a fair amount.
- Lemon Juice: Fresh is always best!
- Jalapeno: Keep in mind most of the heat in a jalapeno comes from the seeds and the spongy membrane. For a milder gazpacho, remove the seeds and membranes or leave the jalapeno out. Also, you may wish to wear gloves when handling hot chiles. If not, be sure to wash your hands immediately after and don’t touch anything sensitive like your eyes.
- Cucumber: I use an English, otherwise known as a “hothouse” cucumber. They’re not as seedy and less watery than a Kirby which is also commonly available at most grocers.
- Combine the tomato juice with the other liquid ingredients (lemon juice, Worcestershire, white wine vinegar and hot sauce including the garlic) then refrigerate that while you chop.
- You’ll be practicing your chopping skills on this veggie gazpacho but the texture is so much better than the near puree you get from using a food processor or blender. For a whole list of chopping tips, here’s 23 Produce-Chopping Tips Every Home Chef Needs to Know from Buzzfeed that will really help!
- If you want or need to use a food processor, it will be our secret.
- Stir together, adjust the seasoning and chill!
- Garnish the Very Veggie Gazpacho with herb sprigs, diced avocado, lemon slices or a small skewer of simply seasoned and grilled shrimp.
Chef Tips and Tricks:
- I get the liquid tomato base together before chopping or processing so those flavors have a chance to marry.
- I’ll often place the tomato juice in the refrigerator a day ahead of time so the juice is already good and chilled if you want to dive in right after making the gazpacho.
- Although it’s just the two of us, I often make a double batch each time since I’m doing all that chopping anyway. We love Very Veggie Gazpacho any time of day, it keeps for several days in the refrigerator but at our house it usually doesn’t last that long.
Frequently Asked Questions:
Yes, you absolutely can if you prefer.
Yes, absolutely, but be prepared for a super spicy gazpacho so you may want to adjust the jalapeno and hot sauce down a bit.
We’ve found it actually gets better after a day or so and it’s fine for up to four or five days.
Be sure to try these other delicious chilled soups:
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Very Veggie Gazpacho
- 1 can (46-ounce) tomato or vegetable juice chilled
- 3 cloves garlic minced
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- Tabasco sauce to taste
- Salt and freshly ground black pepper to taste
- 2 large plum (Roma) tomatoes seeded and chopped
- 1 large red bell pepper cored, seeded and finely chopped
- 1 large yellow bell pepper cored, seeded and finely chopped
- 1 large green bell pepper cored, seeded and finely chopped
- 1 jalapeño pepper seeded if desired, finely chopped
- 2 stalks celery finely chopped
- 1 large English cucumber seeded and finely chopped
- 1 bunch bunch scallions white and light green part only, chopped
- lemon slices for garnish
- Pour juice into a large bowl. Add the garlic, lemon juice, white wine vinegar, Worcestershire, Tabasco and salt and pepper to taste.
- Add the chopped vegetables and adjust seasoning to taste. Chill for 6-8 hours.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.