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"This is my version of the classic. Could not find the recipe and decided to wing it. I use whatever fresh herbs (basil, Italian parsley, oregano and chives)in the garden to make up the 1/2 cup or more (I don't measure). So play around with what you like."

Original recipe yields 5 servings


  • Serving Size: 1 (401.1 g)
  • Calories 98.5
  • Total Fat - 1.3 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0.9 mg
  • Sodium - 308.7 mg
  • Total Carbohydrate - 21.2 g
  • Dietary Fiber - 5.2 g
  • Sugars - 11.6 g
  • Protein - 3.9 g
  • Calcium - 57 mg
  • Iron - 1.5 mg
  • Vitamin C - 96.7 mg
  • Thiamin - 0.2 mg

Step 1

Combine all ingredients except the veggie juice in large food processor (or blender) and whirl until veggies are finely chopped.

Step 2

Pour gazpacho into largish bowl and stir in the veggie juice.

Step 3

Correct seasonings if need be.

Step 4

Refrigerate for 2- 4 hours to blend flavours.

Tips & Variations

No special items needed.



This is the best way to eat in summer, No cooking required with a burst of flavor. So fast and easy to put together as well. For the herbs I used parsley, scallions, and cilantro. I also added a touch of red wine vinegar, but it isn't necessary as in its own it is great. Next time I think I will try lime juice because I love lime. I also used spicy V8 tomato juice. Great tasting gazpacho. Thx Luvcookn for sharing.

review by:
(12 Sep 2015)


Love your version of the old classic! Just the right time of the year to make gazpacho with vine ripened tomatoes and cucumbers fresh from the garden - along with freshly picked herbs. Have already added extra jars of vegetable cocktail to my shopping list to do repeats. Have the printout in my recipe drawer all ready to go. Can't wait to serve this to family and friends!

review by:
(29 Aug 2012)