Very Veggie Gazpacho is a deliciously crunchy and chunky version of gazpacho, the classic cold Spanish soup. This version 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!
The inspiration behind this recipe:
In addition to the Spicy Black-Eyed Pea Salad, there’s not a summer that goes by that I don’t make this gazpacho at least once. I’ve been making it since before my husband and I met, which is over 20 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. That’s not to say I’m not careful now, however back then purchasing a cookbook was a major splurge.
To get my cookbook fix, I used to check out stacks and stacks out from the public library–as many as I could carry at once. Sure, I got a lot of strange looks on my way out the door, but I didn’t care. The hard part was always having to give them back.
This recipe was inspired by one I found in one of those long-ago library cookbooks.
Tips for making Very Veggie Gazpacho:
- Fair warning! You’ll be practicing your chopping skills on Very Veggie Gazpacho, but the texture is so much better than the near puree you get from using a food processor or blender. If you want or need to use a food processor, I won’t tell anyone.
- Get the liquid tomato base together before chopping or processing so all those flavors have a chance to marry.
- Although it’s just the two of us, I often make a double batch of Very Veggie Gazpacho since I’m doing all that chopping anyway. We practically inhale it and it’s usually gone in just a few days!
- Garnish the gazpacho with herb sprigs, diced avocado, lemon slices or a small skewer of simply seasoned and grilled shrimp.
Thank you and please share this From A Chef’s Kitchen reader favorite!
Be sure to try these other delicious chilled soups:
- Chilled Cantaloupe Soup
- Cold Thai Cucumber Avocado Soup with Cucumber Relish
- Mango Gazpacho with Crab and Jalapeno Relish
- Sweet Corn and Sun-Dried Tomato Chowder with Goat Cheese and Chive Croutons
Helpful tools and equipment (Affiliate Links):
- 1 can (46-ounce) tomato or vegetable juice, chilled
- 2 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 medium tomatoes, seeded and chopped
- 1 medium red bell pepper, cored, seeded and finely chopped
- 1 medium yellow bell pepper, cored, seeded and finely chopped
- 1 medium green bell pepper, cored, seeded and finely chopped
- 1 jalapeño pepper, finely chopped
- 2 stalks celery, finely chopped
- 1 large cucumber, seeded and finely chopped
- 1 bunch scallions, white and light green part only, chopped
- fresh herb sprigs, diced avocado or 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.
Amount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 218mgCarbohydrates: 16gFiber: 5gSugar: 6gProtein: 3g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.