More Great Recipes: European | Low Fat | Soup | Vegetarian

Gazpacho (cold vegetable soup)

User Avatar
Member since 2008

Serves 2 | Prep Time 20 minutes plus chilling | Cook Time none


1 14-oz. can diced tomatoes, undrained
1 small onion, chopped (I like Vidalia onions)
1 11-oz. can corn, drained
1 clove garlic, minced
1 large cucumber, chopped
1 Tablespoon olive oil
1 Tablespoon white wine vinegar
24 oz. tomato based vegetable juice (V-8)
garnish: croutons

For chunkier soup, hand chop onion and cucumber.

For smoother soup, chop onion and cucumber in food processor.

Dump all ingredients except garnish in large mixing bowl.

Stir well and chill at least 3 hours to combine flavors.

Ladle into bowls and garnish.

*Note: I have used the diced tomatoes with jalapeno for a spicy kick.

I've also garnished this with 3 or 4 cooked shrimp per bowl, but that makes it non-vegetarian.

Pairs Well With


I spend a summer studying in Spain when I was in college; this is one of the recipes I brought home from that amazing trip.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter