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Glass of Very Veggie Gazpacho on light blue background garnished with lemon wedges.
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4.64 from 38 votes

Very Veggie Gazpacho (The Best Vegetable Gazpacho)

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 Time1 hour
Additional Time6 hours
Total Time7 hours
Course: Soups and Stews
Cuisine: Spanish
Diet: Diabetic, Gluten Free, Low Calorie, Vegetarian
Servings: 6
Author: Carol | From A Chef's Kitchen

Equipment

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.
  • If you are vegan, follow a strict vegetarian diet, or are allergic to fish, you will want to use a vegan Worcestershire.
TIPS:
  • Get the liquid tomato base together before chopping or processing so those flavors can develop.
  • Place the tomato juice in the refrigerator a day ahead so the juice is already good and chilled if you want serve immediately.
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