Very Veggie Gazpacho (The Best Vegetable Gazpacho)

4.64 from 38 votes
7 hours
Jump To Recipe

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:

Get all my soup and stew recipes at Soup and Stew Recipes – From A Chef’s Kitchen

Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, get great new recipes from me every week!
Save Recipe
* By submitting this form, you consent to receive emails.
Logo for From A Chef's Kitchen with gray oval border and green knife.
Glass of Very Veggie Gazpacho on light blue background garnished with lemon wedges.

Very Veggie Gazpacho (The Best Vegetable Gazpacho)

4.64 from 38 votes

Click to Rate!

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




46 Comments

  1. 5 stars
    Great recipe! Gazpacho is our standby soup for the hot summers in Palm Springs. We probably make it or some variation of a chilled soup at least 3 times a month. Can’t wait to try your version!

  2. Hi Carol — thanks for a great-looking recipe. Being somewhat sodium-aversive, I’d cut back on the Worcestershire unless you get low-sodium tomato juice … and I’ve also taken to using Sherry Vinegar (NOT that awful Sherry Cooking Wine) for a more authentic Spanish-y taste. Yummy!

    1. Hi, Lizzie! Thanks for your comment. As a personal chef, I know that no two palates are alike and yes, it’s important to look at all the sources of salt/sodium in a recipe because it can surely add up and overwhelm in the end. You may want to try low-sodium Worcestershire, too. I like to think of recipes as a roadmap, but how you get to the final destination is up to you. Have a great day!

      1. Hi Carol: Didn’t even know that there could be a low-sodium Worst???? Sauce. Will look for, thanks. I appreciated your intelligent and encouraging reply. Slightly off-note, I just put together a strawberry and tomato soup for tomorrow night. Red onion and jalapeño only, will add chopped watermelon just before serving. “Gazpacho” has a wide range of interpretations … just being silly here, but silly can be good.

      2. Lea & Perrins came out with it. It’s actually “reduced sodium.” Also, because of the popularity of the Paleo diet, you should be able to find recipes to make it from scratch on the internet, so you’d have total control over the sodium level. Good luck and thanks again!