Lucky's Gazpacho Recipe - Allrecipes.com
Lucky's Gazpacho Recipe
  • READY IN hrs

Lucky's Gazpacho

Recipe by  

"A friend gave me her recipe and I reduced it to feed 4 instead of an army and tweaked it to our tastes. This is a wonderful cold soup bursting with garden freshness in every bite. Adjust the ingredients to suit your tastes or to use the bounty in your garden. And it doesn't heat up the kitchen on those hot summer days! Garnish with fresh parsley, chives, dollops of sour cream, and toast. Chill at least 1 hour; it is better the next day."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Puree roma tomatoes, cucumber, green and red bell peppers, red onion, and garlic in a blender, about 30 seconds. Add tomato juice, beef bouillon granules, oregano, basil, celery salt, salt, black pepper, Worcestershire sauce, and red wine vinegar. Pulse a few times to mix. Pour into a bowl and chill at least 1 hour.
Kitchen-Friendly View
  • PREP 30 mins
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 27, 2012

Thank you Lucky Noodles, for this great recipe! Hubs was in gazpacho heaven. I made this a day ahead of time, doubling the recipe. Since I wanted a chunky soup, I went about this a little differently. I started by pulsing my tomatoes in the food processor until I achieved the texture I was after and poured them into a bowl. I did the same with the bell peppers (I used red, green and yellow) and onions and poured them in the bowl. Then again with the cucumbers. This allowed me to control the texture of all the vegetables. Finally, again in the food processor, I pulsed the bouillon, fresh oregano, fresh basil, seasonings, Worcestershire and red wine vinegar, along with about 1/2 cup of the tomato juice (I used V-8), then adding it to the bowl with the other processed veggies. I then added the remaining V-8 to the bowl to get the consistency I was looking for and ended up using it all. We enjoyed this the following evening with a sandwich for a delicious, easy meal. Thanks Lucky!

 
Most Helpful Critical Review
Aug 11, 2013

I added a jalapeno and it helped some - but too much oregano, basil - needed cilantro. Good, but will not be using again.

 
Jul 14, 2012

There is something in this that makes you keep coming back, I did add zucchini and yellow squash and a little less worcestershire because it is not a flavor we are crazy about, nice meat free meal thanks.

 
Aug 05, 2012

This really is a nice recipe. I did spice it up a bit for our taste preference by adding one large jalapeño and a couple good shakes of Tabasco. I used V8 juice instead of tomato juice because it's what I had on hand and served with a dollop of plain yogurt. The only thing that I will do differently in the future is pulse separately the tomatoes and the cukes to have a little chunkier texture. If you're a gazpacho fan, give this a try. Great for summer or any time of the year. This one is a keeper.

 
Jul 25, 2012

I do not know what persuaded Lucky to make this. I made it as written and we ENJOYED it. She should be crowned! I loved the flavor of the veggies. It was as if I was drinking a V-8! The spices was the right amount too! Thanks for sharing this recipe, Lucky. Now do another happy dance ;)

 
Jul 22, 2012

I made and rated this prior to being a published recipe, this is my review from July 9: I love gazpacho soup when the temperatures are soaring high outside. I used vine ripe tomatoes and a bit more cucumber, didn't know what to do with the other half. I used my food processor to puree everything together. V-8 was my juice, which I added until it reached the consistency I liked, since I like my soup to be on the thicker side. Most gazpachos taste like you are eating a bowl of salsa without spice, however the added beef bouillon and Worcestershire sauce give sharper flavors that linger on the palate, more like a winter soup would. I did cut the beef bouillon down to one tsp. to reduce some of the sodium, since I have to watch that. I used fresh spices from the garden also. Gazpacho is best if you give it at least 4 hours for the flavors to marinate. Thanks Lucky, great summer soup.

 
Jul 14, 2012

Very good for a summer day. Did not have any Worcestershire sauce; so left it out. Otherwise followed directions. I had some leftover which I ate about 3 hours later; even better tasting!! Next time, I will make the day before and let flavors blend longer. Thanks, Lucky, for sharing.

 
Jul 11, 2013

I think I'm in love! This will be a go-to this summer - especially when the heat really kicks in! I used [nearly] a pint of grape tomatoes and left out the celery salt, because I didn't have any. Can't wait to make it again, soon, with the halves of veggies I have leftover (=

 

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Nutrition

  • Calories
  • 49 kcal
  • 2%
  • Carbohydrates
  • 11.1 g
  • 4%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 810 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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