Summer Gazpacho

Published on
September 22, 2023
This is a refreshing light lunch or appetizer for hot summer days. I like to serve this cold soup with a dollop of sour cream, scallions and fresh basil, along with a piece of crusty bread.
Summer gazpacho with a glass of chilled white wine.
Prep Time:
45 Minutes
Cook Time:
Difficulty Level:

2 large tomatoes, seeded, skins on

1 large cucumber, peeled, seeded, quartered

1 green bell pepper, cored, seeded, quartered

1 red bell pepper, cored, seeded, quartered

1 medium red onion, quartered

2 tablespoons New Orleans Seasoning or

Gazpacho Seasoning

32 ounces tomato juice, low sodium

1 tablespoon sugar

1/2 cup extra virgin olive oil

1/3 cup red wine vinegar

1 teaspoon Worcestershire

salt to taste

sour cream as a garnish if desire


1. In the bowl of a food processor, add the tomatoes, cucumbers, peppers, and onion. Pulse 10 times or until vegetables are finely diced.

2. In a large mixing bowl add the tomato juice, New Orleans (or Gazpacho Seasoning), sugar, oil and vinegar. Whisk to combine.

3. Stir in the diced vegetables. Refrigerate until ready to serve.

4. Serve chilled.

Recipe Tip:
Chill the Gazpacho for 1 hour or overnight as flavors will develop
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