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Gazpacho Soup Recipe

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Soup
Cuisine: American
Servings: 6 servings


  • 4 cups tomato juice cold, I use V8 juice
  • 1 small onion minced
  • 2 cups tomatoes freshly diced
  • 1 cup green pepper minced
  • 1 teaspoon honey
  • 1 cucumber diced
  • 2 scallions chopped
  • juice of ½ lemon
  • juice of 1 lime
  • 2 tablespoons wine vinegar
  • 1 teaspoon dried tarragon and basil if you have fresh, use 1 tablespoon
  • 1 teaspoon dried basil if you have fresh, use 1 tablespoon
  • 1 dash ground cumin
  • ¼ cup parsley freshly chopped
  • 1 dash Tabasco sauce
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 1 lemon for garnish


  • Process all the ingredients except for the tomato juice in a food processor. Don't over process the ingredients.
  • Then combine that with the tomato juice in a large bowl, cover with plastic wrap and chill for at least 2 hours.
  • If you don't have a food processor you can try processing the ingredients in a blender with a little tomato juice. You may have to prepare it in batches.
  • I like to serve this with a fresh baguette that I also purchase at our Farmer's Market.