Photo: Howard L. Puckett; Styling: Cindy Manning Barr
8 servings (serving size: 1 1/2 cups)

Crunchy cucumbers, sweet Vidalia onions, and three vinegars combine to form this traditional Spanish soup. Serve the chunky gazpacho cold for a light refreshing lunch, or with a mixed green salad for a filling dinner.

How to Make It

Combine all ingredients in a large bowl; stir well. Cover and chill.

Ratings & Reviews

BlueeyedSara7's Review

July 20, 2009
The theme for my supper club was "Farmer's Market" so I thought that this recipe would be a good choice. This recipe was a big hit and people who didn't like gazpacho liked this refreshing dish. I replaced the tomato juice with spicy V-8, and added an additional 1/2 teaspoon hot sauce. Since I omitted the celery but wanted additional flavor, I added fresh basil, parsley, and rosemary before letting it chill overnight. Be warned: it makes a big batch of soup but it's a great use of fresh veggies.

rstarrlemaitre's Review

August 26, 2012
Great gazpacho - perfect blend of chunky and smooth, wonderfully fresh tasting tomatoes.

jenmax's Review

July 24, 2012
This was loved by all my family. I increased the spice significantly, however, doubling the hot sauce and added cayenne. Also used fresh basil, not the basil vinegar, and split the difference between the two vinegars. Had avocado available as an optional topping, but it was so good you did not need it. Husband asked if it was a salad or soup, took a small bowl, then ate three more larger bowls. Did chop by hand, nest time will try processor for some vegs. Thanks!

Laurels's Review

August 25, 2011

SCuddy's Review

August 09, 2011
This is the best gazpacho. I make it in the summer when I can use all home grown ingredients

Gracie01's Review

June 21, 2010
I went just by the recipe and it was a big hit. The second time that I made this recipe, I added small shrimp. If you like shrimp, you will love this!