Very Veggie Gazpacho (The Best Vegetable Gazpacho)

4.65 from 39 votes
7 hours
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This deliciously crunchy and chunky vegetable-packed version of gazpacho, the classic cold Spanish soup is as refreshing as it gets!  Very Veggie Gazpacho – The Best Vegetable Gazpacho has 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!

Glass of Very Veggie Gazpacho on light blue background garnished with lemon wedges.

Why This Recipe is a Keeper!

In addition to my 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!

How to Make the Best Vegetable Gazpacho:

Recipe Ingredients:

Here’s everything you’ll need to make this gazpacho recipe along with how to prep. See the recipe card below for the exact quantities.

Ingredients for Very Veggie Gazpacho in glass bowls.

Ingredient Notes and Substitutions:

  • 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!
  • Worcestershire Sauce: Worcestershire was developed in 1835 by two chemists from Worcester, Lea and Perrins. That brand is probably the most well-known and it does contain anchovies. If you are vegan, follow a strict vegetarian diet, or are allergic to fish, you will want to use a vegan Worcestershire such as Wizard’s. Kroger store brand does not have anchovies, so it’s suitable for vegans and vegetarians but it does have a number of additives.
  • 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.

Step-By-Step Instructions:

  • 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.
Ingredients for Very Veggie Gazpacho being combined in glass bowl.
  • Stir together, adjust the seasoning and chill!
  • MAKE AHEAD:  Best served within 24 hours but will keep in the refrigerator for 4-5 days.
Gazpacho in glass bowl.
  • Garnish the Very Veggie Gazpacho with herb sprigs, diced avocado, lemon slices or a small skewer of simply seasoned and grilled shrimp.
Three glasses of Very Veggie Gazpacho on light blue background garnished with lemon wedges.

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.
One glass of Best Vegetable Gazpacho on light blue background garnished with lemon wedge.

Frequently Asked Questions:

Can I use V-8 juice instead of tomato juice?

Yes, you absolutely can if you prefer.

Can I use bloody Mary mix instead of tomato juice?

Yes, absolutely, but be prepared for a super spicy gazpacho so you may want to adjust the jalapeno and hot sauce down a bit.

How long does this gazpacho keep in the refrigerator?

We’ve found it actually gets better after a day or so and it’s fine for up to four or five days.

Serve with:

Be sure to try these other delicious chilled soups:

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Glass of Very Veggie Gazpacho on light blue background garnished with lemon wedges.

Very Veggie Gazpacho (The Best Vegetable Gazpacho)

4.65 from 39 votes

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By: Carol | From A Chef’s Kitchen
This deliciously crunchy and chunky vegetable-packed version of gazpacho, the classic cold Spanish soup is as refreshing as it gets!  Very Veggie Gazpacho – The Best Vegetable Gazpacho has 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!
Prep Time 1 hour
Additional Time 6 hours
Total Time 7 hours
Course Soups and Stews
Cuisine Spanish
Servings 6
Calories 110 kcal

Ingredients
  

  • 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 scallions - white and light green part only, chopped
  • lemon slices - for garnish

Instructions
 

  • 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.

Notes

SUBSTITUTIONS:  Use V-8 or other vegetable juice or bloody Mary mix instead of tomato juice.
MAKE AHEAD:  Best served within 24 hours but will keep in the refrigerator for 4-5 days.

Nutrition

Serving: 8ounces | Calories: 110kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 72mg | Potassium: 404mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1374IU | Vitamin C: 125mg | Calcium: 36mg | Iron: 1mg

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.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
4.65 from 39 votes (32 ratings without comment)

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Recipe Rating




48 Comments

    1. Hi, Debbie, Thanks so very much and so happy you enjoyed! Appreciate your taking the time to come back and comment and rate.

  1. Can this be frozen for later use. I’m single so I like to make large quantities then portion for later. Plus I have a garden so I can use up what I grow

    1. Hi, Carol, Thanks so much for question. I haven’t frozen it, but you probably could. The vegetables could get a little watery after being thawed, so keep that in mind. It will last in the refrigerator for about a week so you might get through it. Thanks again and hope you enjoy!

  2. 5 stars
    I LOVE this stuff! It’s so refreshing in the summer! I lost my recipe but it’s very similar to yours, but I add more tomatoes, cucumbers, fresh cilantro AND a pkg of fajita seasoning.

    1. Hi, Michelle, Love that! Thanks so very much!! It has been one of my favorites for *forever* so I’m so happy that so many people are enjoying it!! Yes, you can definitely vary the seasonings; that sounds like a tasty addition. Thanks again!

  3. I will be making this for my lunches. After making the recipe, how long will it keep refrigerated for my individual servings? Or would it be better to cut the recipe in fourths and make it fresh every morning and then chill for lunch?

    1. Hi, Marge, Thanks so much for your question. It’s best served within 24 hours but keeps in the refrigerator for 4-5 days. The cucumber can make it slightly watery but I think it still tastes great! I usually make a double batch and then enjoy it all week. Thanks again and hope you enjoy!

    2. Going to make it tomorrow and add a can of shoepeg corn and Clamato, and hmm maybe some vodka and basil 🤷🏼‍♀️🤗😉

    1. TRANSLATED: My tip: add 50 ml of gin, yummy!
      Many greetings,
      Jesse-Gabriel

      Hi, Jesse-Gabriel, Thanks so much! Yes, everything is better with a little bit of gin!

  4. My first time making Gazpacho and this turned out delicious! The first time I didn’t have white wine vinegar so used red, and was great! The second time I used white AND sautéed some medium shrimp in some olive oil with some Old Bay sprinkled on top, added it in and it was outstanding! Having it tonight for dinner; I really love this soup on these hot Southern nights! We don’t like jalapeños so I leave that out. Between the Old Bay and a couple of drops of hot sauce, it’s got plenty of heat for us! Also, I leave my veggies chunky…don’t like wimpy soup. Thanks so much!

    1. Thanks so much, Carol! The addition of the shrimp sounds divine! This is one of our go-to recipes in the summer. I’ve been known to make a double batch and enjoy all of it myself! It’s so refreshing and with the addition of the shrimp would definitely be filling enough for dinner. Thanks again, so glad you enjoyed and please stay in touch!

  5. 4 stars
    I made this recently and it was very good. I didn’t have a yellow bell pepper so I left that out. Husband can’t eat onions so no scallions either. Sad face… mine could have used another jalapeño but you never know how hot your pepper will be. I used 4 tomatoes. I used Sriracha sauce instead of Tabasco. I didn’t chop by hand but did use a mini food processor for each vegetable but left it chunky.

  6. 4 stars
    I made this recently and it was very good. I didn’t have a yellow bell pepper so I left that out. Husband can’t eat onions so no scallions either. Sad face… mine could have used another jalapeño but you never know how hot your pepper will be. I used 4 tomatoes. I used Saracha sauce instead of Tabasco. I didn’t chop by hand but did use a mini food processor for each vegetable but left it chunky.

    1. Recipe nutritional data stated serving size as 8ounces (1cup). Need to read it all, it’s there. However, a person’s serving size is whatever you want.

  7. Great recipe, love chunky gazpaucho. Only thing I did different was I had some left over roasted corn that I had made for another recipe so I threw that in with everthing else.

  8. I used a half can of can tomatoes instead of the juice, added a shallot, used one pepper and let it chill. The next day, I blended it all in my blender. Very yummy!

    1. Thanks, Betty! So glad you enjoyed. Not a summer goes by that we don’t make this gazpacho–we crave it! Thanks again and please stay in touch!

  9. This was amazing!!! I was having company for the weekend and thought this would be a delicious appetizer for us. However, I totally forgot to buy the tomato juice while I was in town (which is a 20 minute drive), so I decided to use Mrs T’s Bloody Mary Mix. WOW!!! It made this already delish recipe AMAZING. So good and spicy. It was a huge hit! We were even eating the leftover gazpacho for breakfast the next morning! This recipe makes a lot which is good because it is even better the longer it marinates. Best Gazpacho EVER. ENJOY!