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The Best Healthy Chunky Gazpacho Soup Recipe

Updated on February 12, 2017
Margaret Schindel profile image

Margaret has a passion for cooking, baking and creating recipes to satisfy her cravings for delicious, indulgent and sometimes healthy food.

This delicious Healthy, Chunky Gazpacho Soup Recipe  is cold, crisp, crunchy and refreshing, and can be made vegan or vegetarian.
This delicious Healthy, Chunky Gazpacho Soup Recipe is cold, crisp, crunchy and refreshing, and can be made vegan or vegetarian. | Source

Healthy, Refreshing, Chunky Gazpacho Soup

It's Not Just for Summer!

Gazpacho is a delicious, refreshing chilled vegetable soup that requires no cooking, so it's a perfect summer meal. And since tomatoes, cucumbers, bell peppers, onions, apples and fresh herbs are always available you can enjoy this healthy, crunchy, refreshing low-calorie cold soup any time of year.

My chunky gazpacho recipe is healthy, delicious and filling and packs several servings of nutritious vegetables in every bowlful. It's perfect for lunch, dinner, or a snack and makes a great addition to your kids' lunch box meals with some plain Greek yogurt or vegan cashew sour cream for protein. This recipe makes a big batch for you and your family to enjoy eating all week long.

This vegetarian gazpacho soup recipe can easily be made into a vegan soup recipe by using a vegan Worcestershire sauce.

Bon appétit!

Use Just-Picked, Locally Grown Vegetables and Ripe, Flavorful Tomatoes and Vegetables for the Best-Tasting Gazpacho Soup

Since the ingredients in any gazpacho recipe are raw rather than cooked, it's important to use the ripest, most flavorful tomatoes and freshest, tastiest vegetables you can find. If you have your own vegetable garden, use as much of your own crop as you can. If not, consider buying from local farmers through a farm stand, food co-op, community supported agriculture (CSA) or farmers' market. Local fresh produce often costs less than the fruits and vegetables you find at the supermarket, which often are picked prematurely or genetically modified to withstand the rigors of shipping and other factors. Locally farmed and picked produce is fresher, more nutritious, less expensive and tastes so much better than the supermarket variety!

You'll Need a Huge Mixing Bowl to Make the Full Recipe

I recommend using a stainless steel mixing bowl because it will help your gazpacho chill much faster and stay cold longer after you take it out of the refrigerator. Stainless steel is also unbreakable and dishwasher safe.

I'm guessing that the very large stainless steel mixing bowl I used while tweaking the final version of the soup recipe probably was about 8 quart capacity. At 12.5" wide by 5" deep it's plenty big. However, as you'll see in the photos, by the time I finished tasting, adding ingredients, tasting, adding more, etc., there wasn't enough headroom left for me to stir the soup!

After a dear friend and cook raved about her 10-quart mixing bowl, I purchased one. If your cabinet can't fit the 12-quart mixing bowl I recommend below, this is a good alternative.

I subsequently ordered a 12-quart stainless steel mixing bowl that has a large enough capacity for making this gazpacho recipe and stirring it without overflowing the bowl! Mine is about 14 3/8" wide (outside rim) and roughly 7" deep.

When it first arrived I worried about how much room it would take to store, but I just nest my other mixing bowls inside it so it doesn't take up that much more room. It's also a great size for making bread dough, tossing salads thoroughly without getting them all over the counter, washing vegetables that need to be soaked to remove grit or dirt, and many other uses. Now that I have them, I find I use both my 10- and 12-quart bowls all the time.

Gather the Gazpacho Ingredients

What you'll need:

  • 2 hothouse cucumbers, also called English cucumbers or European cucumbers (the long, thin cukes with dark green skin, sometimes sold sealed in plastic)
  • 3 bell peppers, yellow, orange and/or green (for a nice color contrast)
  • 1½ pounds of ripe, flavorful tomatoes (plum, Roma, grape or Campari tomatoes or locally grown tomatoes)
  • 1 large sweet onion
  • 3 cloves garlic
  • 5 cups of tomato juice (half low sodium, if desired)
  • 4 cups of V8 vegetable juice - reduced sodium preferred
  • 1/2 cup good-quality balsamic vinegar
  • 2 Tbsp. Worcestershire sauce (For a vegan gazpacho recipe use vegan Worcestershire from Edward & Sons, Annie's Naturals or The Wizard's or make your own from a vegan Worcestershire sauce recipe, such as Martha Stewart's
  • 1/2 cup good quality extra virgin olive oil (EVOO), preferably imported from Italy
  • 1 to 1½ tsp. kosher salt (or 1/2 to 3/4 tsp. of table salt)
  • 1 tsp. freshly ground black pepper
  • Fresh basil
  • Fresh cilantro

Dice the Cucumbers and Place Them in a Very Large Mixing Bowl

Wash the cucumbers and trim off the ends, then slice them in half lengthwise and place them cut side down on the cutting board. Slice a cucumber half horizontally into 1/3" thick slices and reassemble them. Then slice the layers lengthwise into 1/3" wide strips and then crosswise into 1/3" dice. Repeat with the remaining cucumber halves and place the diced cucumbers into the very large mixing bowl.

Note: This gazpacho is designed to be chunky and crunchy, so the recipe specifies dicing and coarsely chopping the vegetables. If you prefer a less chunky or crunchy soup, give the veggies a rough chop and pulse them individually in a food processor to chop them more finely.

Diced cucumbers for gazpacho soup recipe
Diced cucumbers for gazpacho soup recipe

Dice and Add the Bell Peppers

Slice off the ends (top and bottom) off the peppers with a sharp chef's knife. Remove the stems and reserve the ends. Stand a pepper on end and slice straight down through one wall. Slide the knife along the inside of the wall to slice away the whitish ribs. Then flatten the pepper against the cutting board and slice it into strips (julienne) around 1/3" wide. Slice the strips crosswise into dice, the dice the reserved ends and add the peppers to the mixing bowl.

Diced bell peppers
Diced bell peppers

"I didn't care much for the gazpacho soup. I mean, where's the fun of sending it back because it isn't hot?"

— Actress Elaine Stritch as Colleen Donaghy, Jack Donaghy's mother in the TV series, "30 Rock"

Coarsely Chop the Tomatoes and Onion and Add Them to the Bowl

Wash the tomatoes well (remove the stems with a sharp paring knife, if desired) and slice them into roughly 3/4" cubes / chunks. Then pulse them in a food processor a few times until they are coarsely chopped and add them to the mixing bowl. (If you prefer to peel the tomatoes first, plunge them in boiling water for a few seconds and then plunge them into a bowl of ice water and let them cool. The skins will slip off easily.)

Peel the onion, slice off the root end, and then cube and pulse in the food processor until it is coarsely chopped. Add the chopped onions to the bowl.

Coarsely chopped tomatoes in food processor
Coarsely chopped tomatoes in food processor

Add Finely Minced Garlic

Slice the root ends off the garlic cloves. Rotate your chef's knife 1/4 turn so that the wide, flat part of the blade is resting on a clove, then hit the flat of the blade with the heel of your hand (or the side of your fist) to smash the garlic. Peel off the papery skin, which should come off easily now. Repeat with the remaining cloves. Then mince the garlic very finely and add it to the bowl. Check out Chef Jamie Oliver's demonstration of how to prepare garlic, below, for some great tips!

Minced garlic added to chopped vegetables for gazpacho
Minced garlic added to chopped vegetables for gazpacho

Chiffonade / Finely Shred the Basil Leaves and Coarsely Chop the Cilantro Leaves

You can use as much or as little of the fresh herbs as you like. They're the only ingredients I didn't measure, I just used enough for a nice, tall stack of basil leaves and a good-sized pile of cilantro leaves.

To make the basil chiffonade (the culinary term for a mound of fine strips or shreds), wash, trim and stack the basil leaves. Roll this stack into a long, thin roll, like rolling up a jellyroll. Using a very sharp chef's knife, slice this roll into very thin slices. Then separate the slices into a fluffy pile of shreds and voilà — a chiffonade of basil. (In the photo I also chopped the chiffonade to get very finely chopped basil, but I've found I like it better with longer shreds.) Add the basil shreds to the mixing bowl.

Fresh basil and cilantro leaves
Fresh basil and cilantro leaves


When using fresh cilantro, the most important thing is to wash away all the stubborn grit from the leaves. Pull out as many stems of cilantro as you want to use and gather them back into a bunch. Fill a bowl with cold water and, holding the bunch of cilantro by the stems, swish the leaves around vigorously in the water. Dump out the water, rinse the bowl, fill it with fresh water and repeat until the water stays clear.Shake off the excess water briskly and pat the leaves dry between paper towels. Lay the cilantro flat on a cutting board and, holding it by the stems, slice through the leaves with a sharp chef's knife. Discard the stems and coarsely chop the cilantro. Scrape the chopped cilantro into the mixing bowl.

Bowl of fresh chopped vegetables for the gazpacho soup topped with the fresh basil chiffonade and chopped cilantro
Bowl of fresh chopped vegetables for the gazpacho soup topped with the fresh basil chiffonade and chopped cilantro

Then give all the vegetables and herbs a good stir.

Bowl of mixed chopped vegetables and herbs for gazpacho soup
Bowl of mixed chopped vegetables and herbs for gazpacho soup

Add the Liquids

Stir in the tomato juice, V8 mixed vegetable juice, balsamic vinegar and Worcestershire sauce (regular or vegan). Then stir in most of the 1/2 cup of extra virgin olive oil, AKA EVOO, and taste the soup. If the flavor is a bit too sharp for your liking, add the rest of the olive oil to smooth it out.

Tomato juice, V8 juice, olive oil and balsamic vinegar for gazpacho recipe
Tomato juice, V8 juice, olive oil and balsamic vinegar for gazpacho recipe

"Wait Dad! Good news, everyone! You don't have to eat meat! I've got enough gazpacho for everyone."

— Lisa to Homer Simpson in "The Simpsons" TV series episode, "Lisa the Vegetarian"

Season to Taste and Chill Well

Taste the soup for saltiness. Depending on whether you used low sodium tomato juice and/or V8 juice and also how salty the Worcestershire sauce you used is, your gazpacho might not need any additional salt. If it does, add up to 1½ teaspoons of kosher salt (or up to 3/4 tsp. of table salt). I prefer to use kosher salt for most dishes because it doesn't have the slightly metallic taste of iodized table salt, but either type is fine. Stir in only a little salt at a time, taste, and repeat. The gazpacho definitely should not taste salty, just well seasoned! Also, the soup will get saltier as the flavors meld while chilling, so err on the side of using too little salt. You can always add more after the soup has chilled, if you wish.

Stir in some freshly ground pepper to taste, then cover the bowl tightly with plastic wrap and chill the gazpacho for at least 8 hours or overnight. Then taste for seasonings and adjust them if necessary to suit your personal preference.

Bowl of gazpacho soup with plastic wrap
Bowl of gazpacho soup with plastic wrap

Adjust Seasonings and Serve with Desired Accompaniments

Keep the soup in the refrigerator until just before you're ready to serve it. Then take it out of the fridge, give it a good stir and taste it to see if it needs any more salt or pepper if any of the other liquid ingredients need to be adjusted a tad to get the taste exactly to your liking. (Learn from my mistakes and note the adjustments on the recipe for future reference!) Then serve the gazpacho ice cold.

My husband adores my homemade cornbread, so that's what I usually serve alongside my chunky gazpacho soup. I've also served several different types of whole grain bread with it, which is another tasty pairing. I prefer my gazpacho soup plain, but my husband and brother love theirs with either plain Greek yogurt, low-fat or fat-free sour cream, or vegan cashew sour cream, which is a wonderful non-dairy, soy-free, vegan substitute for dairy sour cream or plain Greek yogurt.

Cold Soup Smackdown: Fresh-Tasting Gazpacho v. Rich, Creamy Vichyssoise

Which cold soup is better, gazpacho or vichyssoise (chilled cream of potato and leek soup)? Cast your vote and then read what others say!

Chilled gazpacho soup is a delicious, cool summer refresher. It's like a crunchy, drinkable fresh salad!

Chilled gazpacho soup is a delicious, cool summer refresher. It's like a crunchy, drinkable fresh salad!

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    • Margaret Schindel 3 years ago from Massachusetts

      @RinchenChodron: Enjoy! I'm sure it will be delicious. :D

    • RinchenChodron 3 years ago

      Mmmm I love gazpacho - thanks for the reminder - think I make some tomorrow - a great use during harvest time.

    • Margaret Schindel 3 years ago from Massachusetts

      @suepogson: Thanks, Sue! I used to be big on Vichyssoise (and I still wouldn't turn down a bowl!), but my tastes have evolved over the years and I seem to be craving fresher, lighter foods these days (other than desserts, which I prefer to be decadently rich). ;)

    • suepogson 3 years ago

      I think it would depend on my mood - Vichyssoise for comfort eating, Gazpacho for a bit of zing! I hope I'm more usually up for the zing than the comfort so I'll go with gazpacho.

    • Margaret Schindel 3 years ago from Massachusetts

      @Pam Irie: Thanks so much, Pam! I hope you love the taste as much as I, my family and friends do. :D

    • Pam Irie 3 years ago from Land of Aloha

      Your gazpacho soup looks like a winner. It's been a long time since I've made this....I think I'll use your recipe next time.

    • Margaret Schindel 3 years ago from Massachusetts

      @darkflowers: I couldn't agree more, darkflowers! :D

    • Anja Toetenel 3 years ago from The Hague, the Netherlands

      I simply love Gazpacho soup! Tasting so good and healthy too, yummy!

    • Margaret Schindel 3 years ago from Massachusetts

      @julieannbrady: Hi Julie, sounds like you'd love this recipe! I hope you get a chance to try it. Knowing what an outstanding cook you are, I'd love to know how you like it! :)

    • julieannbrady 3 years ago

      Gosh, in my lifetime, I can count the times I have had cold soup. Living in Florida, I think this would be just the ticket. I love vegetables and chunky things so I must try gazpacho soup.

    • Margaret Schindel 3 years ago from Massachusetts

      @David Stone1: I agree, Dave. I used to be crazy about vichyssoise (and I wouldn't turn up my nose at a cup of it if someone plied me with it), but my tastes as well as my focus on health and nutrition have changed quite a bit with age. Now I'd pick the gazpacho every time.

    • David Stone 3 years ago from New York City

      gaspacho, no competition.

    • Margaret Schindel 3 years ago from Massachusetts

      @Nancy Hardin: Nancy, thank you SO much for your wonderful compliment! You just made my day. :)

    • Nancy Carol Brown Hardin 3 years ago from Las Vegas, NV

      I prefer gazpacho...really don't care for vichyssoise. This gazpacho recipe just made me hungry for it, and I haven't even had breakfast yet! Wonderful photos and directions, this lens is perfect!

    • Margaret Schindel 3 years ago from Massachusetts

      My husband and I enjoy the fresh taste, crunchy texture and nutritional boost of my healthy and delicious chunky gazpacho all year round, but especially during the summer. Yum!

    Vichyssoise may be fat-laden and full of empty calories, but who could resist that creamy taste and velvety texture?

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      • Margaret Schindel 20 months ago from Massachusetts

        Hi Kristen, thanks so much for your visit and your up vote! Vichyssoise is a rich, creamy, cold potato and leek soup. Gazpacho can be as mild or as strong as you prefer. My recipe is on the milder side, because that's how my husband and I like it, but you can kick it up with more Tabasco sauce if you like yours on the hotter side. Enjoy!

      • Kristen Howe 20 months ago from Northeast Ohio

        Margaret, I never heard Vichyssoise before. But I did try gazpacho last year at my local diner, when I was in NJ. It wasn't bad and had a strong kick to it. I would love to give it a try someday for both soups. Voted up for useful!

      • Margaret Schindel 3 years ago from Massachusetts

        @lesliesinclair: Papier, I have a pretty low threshold for spiciness and this gazpacho isn't too hot for my taste at all, but you can make it milder by substituting the V8 juice with more tomato juice if you like. I'd recommend trying it once as written and then adjusting the seasonings (and eliminating the V8, if you decide to) based on how you like the taste of the original recipe. I hope you get a chance to try it! :D

      • lesliesinclair 3 years ago

        I'm just thinking that the gazpacho is too bitey for me so I ought to try some vichyssoise, although I've never tasted it.

      • Margaret Schindel 3 years ago from Massachusetts

        @Pat Goltz: Pat, since vichyssoise is cream of leek and potato soup, if you also can't eat leeks that would leave you with cold cream of potato soup; sadly not quite the same thing, although if you added a little cheddar and a handful of bacon bits it probably would be pretty tasty in its own right - just not vichyssoise. With gazpacho, at least you have the option of excluding the onions (and garlic, if that's also on your can't-eat list) and still have gazpacho. :)

      • Pat Goltz 3 years ago

        I never thought gazpacho looked particularly appetizing, but I already know I like vichyssoise. Of course, now that I can't eat onions, I'd be unable to have either unless they didn't put the onions in.

      Chunky Gazpacho Recipe Formatted for Easy Printing

      Cool, refreshing, crunchy and delicious, this flavorful chunky gazpacho recipe makes a great healthy, filling and low-calorie snack, lunch or light supper. Serve this chilled fresh vegetable soup plain or with a generous dollop of plain greek yogurt, light sour cream or non-dairy, soy-free, vegan cashew sour cream and maybe a sprinkling of additional basil chiffonade (fine shreds) or chopped cilantro.

      It's wonderful paired with a slice of hearty homemade and/or whole grain bread; I usually serve mine with homemade cornbread. No matter how you serve it, everyone's sure to ask for seconds.

      Ingredients

      • 2 long thin hothouse cucumbers AKA called English cucumbers or European cucumbers
      • 3 bell peppers - any combo of yellow / orange / green
      • 1 -1/2 pounds of ripe flavorful tomatoes - e.g. Roma / plum tomatoes / grape tomatoes / Campari tomatoes
      • 1 large sweet onion - I prefer Vidalia onions
      • 3 cloves garlic
      • 5 cups of tomato juice - low sodium if desired
      • 4 cups of V8 vegetable juice - reduced sodium preferred
      • 1/2 cup good-quality balsamic vinegar - preferably imported from Modena Italy
      • 2 Tbsp. regular or vegan Worcestershire sauce
      • 1/2 cup good quality extra virgin olive oil AKA EVOO - preferably imported from Spain or Italy
      • Kosher salt or table salt
      • 1 tsp. freshly ground black pepper
      • Fresh basil leaves
      • Fresh cilantro

      Instructions

      1. Wash and dry all produce. Cut the cucumbers into 1/3" dice and place them in a VERY large mixing bowl.
      2. Slice and dice the peppers (approximately 1/3" dice) and add them to the bowl.
      3. Cut the tomatoes into roughly 3/4" cubes (if using grape tomatoes, halve them) and pulse them in a food processor until coarsely chopped and add them to the mixing bowl.
      4. Peel, trim and cut the onion into roughly 3/4" cubes, then pulse in the food processor until coarsely chopped and add them to the bowl. Alternatively you can dice the onion finely by hand.
      5. Mince the garlic very fine with a sharp chef's knife and add it to the bowl.
      6. Wash and dry the basil leaves, then chiffonade them: stack the leaves, roll them tightly lengthwise, slice them crosswise as thinly as possible with a very sharp chef's knife and pull the shreds apart to separate them. Add the basil chiffonade to the mixing bowl. I usually use about 3 to 4 tablespoons of basil shreds.
      7. Take out as many stems of cilantro as you want to use and swish the leaves vigorously in a large bowl of cold water to remove the grit. Rinse and repeat, then shake off the excess water and pat dry. Remove the leaves and chop them, discarding the stems, then add them to the bowl. I usually use around 2 to 3 tablespoons of chopped cilantro leaves.
      8. Stir in the tomato juice, V8 juice, balsamic vinegar, Worcestershire sauce and about 2/3 of the olive oil (1/3 cup), then taste, adding part or all of the remaining olive oil if the taste is too sharp.
      9. Season to taste with salt and pepper, making the soup a little less salty that you want - the salt will become more prominent after the gazpacho has chilled. You may not need to add salt at all; I recommend using no more than 1 to 1-1/2 tsp. kosher salt or 1/2 to 3/4 tsp. of table salt.
      10. Cover and chill for at least 8 hours or overnight so the flavors can marry and mellow. Just before serving, remove the soup from the refrigerator, taste, and adjust the seasoning if necessary. Serve well chilled.

      Please Rate This Gazpacho Recipe - Thank You!

      Cast your vote for Chunky Gazpacho Soup Recipe

      © 2013 Margaret Schindel

      Do You Enjoy Chunky Gazpacho? Do You Plan to Try This Recipe?

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        • Margaret Schindel profile image
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          Margaret Schindel 20 months ago from Massachusetts

          Hi Lorelei, I'm SO glad I was able to introduce you to gazpacho! It's one of our go-to meals in the summer - easy, healthy, cold, refreshing and delicious. I think you'll love it! And you can adapt it to your own preferences very easily. Thanks so much for your visit and your lovely comment.

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          Lorelei Cohen 20 months ago from Canada

          What a wonderful summer soup recipe. I had never heard of it before so you introduced me to a very new dining experience. Salad in soup form - I would never have dreamed it was possible. Thank you so much for sharing.

        • Margaret Schindel profile image
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          Margaret Schindel 2 years ago from Massachusetts

          Thanks so much for your wonderful comment, Pam! I really appreciate your visit and your enthusiasm for my recipe. :)

        • Pam Irie profile image

          Pam Irie 2 years ago from Land of Aloha

          It's been so long since I've made this wonderful soup. My husband won't eat it so I have to make a smaller batch, but reading about it again just made me want to eat it SOON! :)

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          Margaret Schindel 3 years ago from Massachusetts

          @aneeshasdad: Wonderful! I'm sure you'll love it. Enjoy my gazpacho soup recipe!

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          aneeshasdad 3 years ago

          That looks yummy! I'll be trying it very soon.

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @Johanna Eisler: Hi Joie! I just did a quick search and found this honey-based balsamic vinegar substitute: http://foodspring.com/content/honey-balsamic-vineg... Unfortunately, I wasn't able to find a sulfite-free Worcestershire sauce for you, but try making it with more of the honey vinegar and without the Worcestershire sauce. You may need to play around with the proportions a bit to get just the right amount of "bite." :)

        • Johanna Eisler profile image

          Johanna Eisler 3 years ago

          I have never eaten gazpacho, but I'd like to. Are there any substitutes for that wonderful balsamic vinegar? Any vinegar made from grapes is off limits to my sulfite-sensitive husband. I wish I could find sulfite-free Worcestershire sauce. (He cannot have anything that contains garlic powder or onion powder.) Substitution is the name of the game for us in recent years, and all suggestions are welcome. :)

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @Gypzeerose: Thanks, Rose! Sounds like you got the better end of that bargain. ;)

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          Rose Jones 3 years ago

          This just sounds delicious! I love gazpacho and I ate it first on my first date with my ex-husband. Ditched the husband, but I have kept the soup. :)

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @RinchenChodron: Thanks! (Well, now I actually DO use a recipe... it's just my own!) ;)

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          RinchenChodron 3 years ago

          I'm like you, don't usually use a recipe.

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          Margaret Schindel 3 years ago from Massachusetts

          @tok2gman: Thanks very much for your kind words and congratulations! :D

        • tok2gman profile image

          tok2gman 3 years ago

          Great lens and recipe! Thanks for sharing. I love gazpacho and have my version(s) as well. Congrats on Purple Star, well deserved.

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          Margaret Schindel 3 years ago from Massachusetts

          @anonymous: Thanks so much for your vote, and for letting me know! Much appreciated. {{{}}}

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          anonymous 3 years ago

          Hi me again LOL, wanted to let you know that your lens was my vote for the GoodVeg quest! Good luck

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @suepogson: Thanks so much for letting me know, Sue! :)

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @suepogson: Thanks so much for your lovely comment, Sue! I hope you enjoy my gazpacho recipe. :)

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          suepogson 3 years ago

          just tried to like the lens but I can't - maybe I filled my quota. but I DO like it ... honest!

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          suepogson 3 years ago

          Lovely lens and so detailed! I haven't had gazpacho for years - time to try it again I think.

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @Pam Irie: Awesome, Pam! Thanks so much for letting me know. I hope you love it!

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          Pam Irie 3 years ago from Land of Aloha

          Yes! I'll be making this recipe for sure!

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @somebudiesangel2: Thanks, somebudiesangel2! I'm glad you enjoyed my recipe article and hope you enjoy the gazpacho soup just as much. :D

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          Tami-Lynn 3 years ago from North Vancouver

          Ive never made this...but will now:) Great lense:)

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @DawnRae64: Wow, Dawn, I'm honored that my recipe has inspired you to try gazpacho for the first time! I really hope you love it. Being able to make it with your own fresh tomatoes and cilantro should make it extra delicious. :D

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          Margaret Schindel 3 years ago from Massachusetts

          @tedwritesstuff24: Ted, we each have different tastes. As the French say, a chacun son gout! I appreciate your visit and your kind comment. I figure if my recipe looks "lovely" to someone who doesn't even like gazpacho, that's a very nice compliment. So many thanks! :D

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          Margaret Schindel 3 years ago from Massachusetts

          @anonymous: Thanks, awelldressedbullet! I'm so glad you enjoyed my recipe. I still make a thick, stick-to-your-ribs mixed bean, short ribs and vegetable soup that my mom used to make; there's something about the foods we grew up with that makes them comfort food. :Thanks for your visit! :D

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          Dawn 3 years ago from Maryland, USA

          I have never had the slightest desire to try Gazpacho. Until now. I am going to have to try this... especially since i have my own tomatoes and cilantro! Thank you for finally measuring and sharing. It looks delicious. :)

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          TedWritesStuff 3 years ago

          I have tried Gazpacho over and over and each time....I just don't like it..It sounds and looks good but I guess I have been brainwashed into wanting my soup hot ;-( Yours does look lovely though.

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          anonymous 3 years ago

          I love gazpacho soup, have been eating it since early 70's, I remember when my mother first made it I thought she was nuts LOL it is one of those soups that obviously will stand the test of time.

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @masunyoananda: You're very welcome, Nalini! I hope you enjoy it. :D

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          masunyoananda 3 years ago

          It's the first time I'm hearing about this recipe and it looks delicious. I'm going to try it. Thanks for sharing something which is new to me as I love trying new recipes...:)

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          Margaret Schindel 3 years ago from Massachusetts

          @lesliesinclair: Papier, thank you so much for your wonderful compliment! I truly appreciate it. :D

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @ChristyZ: Thanks so much, Christy! I hope you get chance to try it. :D

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          lesliesinclair 3 years ago

          What a richness you share on this lens. Recipes sound delicious and photos are tops.

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          ChristyZ 3 years ago

          What a healthy soup, it looks amazing.

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @Pat Goltz: Pat, I wish you luck finding restaurant gazpacho without onions and I hope you enjoy your first taste of gazpacho! :D

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          Pat Goltz 3 years ago

          I think I'll start by trying gazpacho at a restaurant, provided I can get it without onions. I may try making my own at some point. So many recipes, so little time!

        • Margaret Schindel profile image
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          Margaret Schindel 3 years ago from Massachusetts

          @darkflowers: Thanks so much for your lovely feedback, darkflowers, and for using the Reply button as a workaround to the temporary comment box glitch to share it with me! Much appreciated. :D

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          Anja Toetenel 3 years ago from The Hague, the Netherlands

          @Margaret Schindel: There is still no comment button, but I can use the reply one, I LOVE your recipe, it sounds very good and I'm going to try it this weekend. You can eat gazpacho all year! Thanks for sharing, I really enjoyed your Lens!

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          Margaret Schindel 3 years ago from Massachusetts

          @Diana Wenzel: Oh, my, Diana - a "gazpacho virgin"??? Well, good thing you can make sure your first experience with gazpacho is a good one with this recipe. ;)

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          Margaret Schindel 3 years ago from Massachusetts

          @David Stone1: Dave, thanks so much for your wonderful feedback! I'm so glad you enjoyed it.

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          Margaret Schindel 3 years ago from Massachusetts

          @Ruthi: Ruthi, I never even knew there was a Spicy V-8 version! If you like your food spicy it sounds like a great substitute for regular or low-sodium V-8 in this recipe. Thanks for sharing that great tip! :)

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          Margaret Schindel 3 years ago from Massachusetts

          @Nancy Hardin: Thank so much, Nancy! I'm delighted that you enjoyed my gazpacho recipe. Like you, I use Kosher salt in dishes where the salt flavor is pronounced and use iodized salt for other things to get the iodine. Great minds!

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          Margaret Schindel 3 years ago from Massachusetts

          @Susan Zutautas: Thanks so much for the lovely comment and the pin, Susan! I hope you enjoy it. I love cold beet soup, too, but I've never tried making it. Maybe you can share your recipe in a lens! :)

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          Renaissance Woman 3 years ago from Colorado

          Can you believe I have never had gazpacho? Sad, but true. I guess I have lived a sheltered food life up until now. This looks like something I would really love. Thanks for the recipe!

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          David Stone 3 years ago from New York City

          Mmmmm! Right up my alley. I love gazpacho, and I could just taste all those veggie ingredients as I read through. Perfect recipe lens.

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          Ruthi 3 years ago

          I love Gazpacho and make it an an individual serving for myself quite often, since I'm the only one in the house who appreciates cold soup and/or vegetables! Your recipe looks generous and delicious and I liked seeing that V-8 as part of your recipe. I use Spicy V-8 in a lot of my soups.

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          Nancy Carol Brown Hardin 3 years ago from Las Vegas, NV

          Absolutely, I will try this. I loved your recipe, and I also love that you use Kosher salt because that's what I use too. The flavor it adds to any dish is much cleaner than the other salt. However, the other salt has Iodine added for thyroid health, so I use it for popcorn, baking bread, and so on. Love this lens!

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          Susan Zutautas 3 years ago from Ontario, Canada

          I will most definitely try your recipe. I make a cold beet soup but have never tried gazpacho. I look forward to making it. Pinning so I can easily find your recipe.

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