Gazpacho III

Gazpacho III

Made  times

"A delicious cold soup just in time for Cinco De Mayo and summer! Can be garnished with a dollop of sour cream or a dash of hot pepper sauce."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 205 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 724 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Blanch the tomatoes in a pot of boiling water for about 15 seconds, or until the skins just begin to peel. Immediately remove them from the hot water and plunge them in ice water to stop them from cooking. Peel, core and dice the tomatoes into 1/2 inch pieces.
  2. In a large pot, combine the oil and vinegar and whisk together well. Pour in the tomato juice, garlic, salt and ground black pepper and whisk well again.
  3. Stir in the tomatoes, cucumbers, onions and almonds and combine all the ingredients together thoroughly. Cover and refrigerate overnight.


Most helpful
Most positive
Least positive

A few days ago, my buddy Karen and I were discussing soups and I asked her if she ever had a desire to make a cold one. She said that cold soups did not appeal to her and I agreed. Believe it or...

Very good! Light and refreshing but hearty at the same time. This is nice and chunky, unlike most gazpacho recipes that call for pureeing. I added a dash of cayenne to give it a little kick.

I made this last night with tomatoes from our garden. It's nice and chunky. The only thing I'd add next time would be something to spice it up a little more. Otherwise it's a great receipe.

A nice refreshing soup for the summer heat. I did not use almonds, but added some extra veggies, like green pepper, black olives and basil. I also blended it in my food processor until the veggi...

I love this recipe! It is the best gazpacho I have tasted since the first time I tried it in a Spanish cuisine restaurant. I love the freshness -- a true delight!

Other stories that may interest you