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    Home » Recipes » Soups and Stews

    By Carol Published: Aug 21, 2021 Modified: Aug 21, 2021 | This post may contain affiliate links. Please read my disclosure.

    Very Veggie Gazpacho (The Best Vegetable Gazpacho)

    Jump to Recipe
    4.56 from 27 votes
    7 hours

    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.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • Why This Recipe is a Keeper!
    • How to Make the Best Vegetable Gazpacho:
      • Recipe Ingredients:
      • Ingredient Notes:
      • Step-By-Step Instructions:
    • Chef Tips and Tricks:
    • Frequently Asked Questions:
    • Serve with:
    • Be sure to try these other delicious chilled soups:
    • Very Veggie Gazpacho (The Best Vegetable Gazpacho)
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Notes
      • Nutrition

    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!

    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:

    • 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.

    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:

    • Oven-Baked Spanish Tortilla
    • Paella-Style Brown Rice with Shrimp and Chorizo
    • Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise
    • Red Beans and Rice with Chorizo and Bell Pepper Saute
    • Shrimp in Avocado Butter

    Be sure to try these other delicious chilled soups:

    • Watermelon Gazpacho with Serrano Chiles and Mint
    • Mango Gazpacho
    • Chilled Cantaloupe Soup
    • Cold Thai Cucumber Avocado Soup with Cucumber Relish

    Get all my soup and stew recipes at: Soup and Stew Recipes - From A Chef's Kitchen

    Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more!

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

    Very Veggie Gazpacho (The Best Vegetable Gazpacho)

    4.56 from 27 votes
    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!
    PRINT RECIPE PIN RECIPE SAVE RECIPE Saved!
    Prep Time 1 hr
    Additional Time 6 hrs
    Total Time 7 hrs
    Course Soups and Stews
    Cuisine Spanish
    Servings 6
    Calories 110 kcal

    Equipment

    • Wusthof Chef Knife
    • Cutting Board
    • Glass Mixing Bowls

    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 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.

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    Categories: Soups and Stews

    Reader Interactions

    Comments

    1. Michelle Hurlbut says

      August 23, 2022 at 4:48 pm

      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.

      Reply
      • Carol says

        August 23, 2022 at 5:18 pm

        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!

        Reply
    2. Marge says

      May 08, 2022 at 9:41 am

      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?

      Reply
      • Carol says

        May 08, 2022 at 10:09 am

        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!

        Reply
      • Wendy Folk says

        August 02, 2022 at 8:38 pm

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

        Reply
        • Carol says

          August 03, 2022 at 8:45 am

          Thanks so much, Wendy! Hope you enjoy!

    3. Jesse-Gabriel says

      August 28, 2021 at 4:51 pm

      5 stars
      Mein Tip: 50 ml Gin dazu geben, yummy!
      Viele Grüße,
      Jesse-Gabriel

      Reply
      • Carol says

        August 28, 2021 at 4:57 pm

        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!

        Reply
    4. Carol Hodge says

      June 25, 2019 at 3:18 pm

      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!

      Reply
      • Carol says

        June 26, 2019 at 7:31 am

        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!

        Reply
    5. Karen says

      January 08, 2019 at 8:58 pm

      Wonderful as is! Thank you!

      Reply
      • Carol says

        January 09, 2019 at 9:26 am

        Hi, Karen, Thanks so much! So glad you enjoyed!

        Reply
    6. Tamara Scott says

      July 22, 2018 at 2:00 pm

      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.

      Reply
    7. Tamara Scott says

      July 22, 2018 at 1:27 am

      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.

      Reply
    8. Lisa says

      June 20, 2018 at 9:42 am

      What is the serving size?

      Reply
      • Carol says

        June 20, 2018 at 1:59 pm

        Hi, Lisa, Thanks for your question. It would be approximately 1 1/2 cups. Hope you enjoy!

        Reply
      • Tibbs says

        August 24, 2022 at 5:15 pm

        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.

        Reply
    9. Mark says

      February 01, 2018 at 7:55 pm

      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.

      Reply
      • Carol says

        February 02, 2018 at 6:45 am

        Hi, Mark, Thanks so much! I think a little corn would be great, too! Glad you enjoyed and please stay in touch!

        Reply
    10. Betty says

      September 11, 2017 at 6:30 pm

      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!

      Reply
      • Carol says

        September 11, 2017 at 6:48 pm

        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!

        Reply
    11. Sally says

      July 15, 2016 at 9:03 am

      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!

      Reply
      • Carol says

        July 15, 2016 at 9:11 am

        Thank you, Sally! Gazpacho at breakfast is an awesome idea! So glad you enjoyed and please stay in touch!

        Reply
    12. Matt @ Plating Pixels says

      June 28, 2015 at 11:19 pm

      How unique! It's like a virgin bloody mary, but you get your day's veggies. I like it!

      Reply
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