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"Wonderful cold soup full of fresh Mediterranean vegetables! Quick and easy."
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2 h 20 m servings 39 cals
Original recipe yields 10 servings


  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 305 mg
  • 12%

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.

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  • Prep

  • Ready In

  1. In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

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Read all reviews 173
  1. 246 Ratings

Most helpful positive review

This is a lovely base recipe which benefits from a few adjustments: -Save yourself some work: you can chop the vegetables (except the garlic) fairly coarsely, since they're all going in the ble...

Most helpful critical review

This was very tasty, but it had consistency of salsa. Next time, I will not run everything through a processor. A little chunky is how I prefer it. It was yummy, though & I will make it again!

Most helpful
Most positive
Least positive

This is a lovely base recipe which benefits from a few adjustments: -Save yourself some work: you can chop the vegetables (except the garlic) fairly coarsely, since they're all going in the ble...

This is a great healthy find! I went the easy route and used a can of diced tomatoes and it still tasted great. I also added a jalapeno pepper for kick, replaced the tarragon with cilantro, and ...

I really liked this tasty quick and easy recipe using ingredients usually on hand. I subbed out cilantro for tarragon and added hot sauce to kick it up. I preferred this version of gazpacho ov...

Delish. I always add a small can of chopped green chilies and 2 avocados, one blended and one chopped. I use only a small amount of the tomato juice when blending just half the veggies, this ke...

I have used this recipe for several years. I offer crusty warm bread with it, and it is a hit! If you cut the receipe down, you can make this in a cocktail shaker, and serve it in a Martini Gl...

I have made gazpacho in the past but my husband has never been a fan. I decided to try this recipe and it was a hit! It doesn't have any oil in it so its just the wonderful different flavors f...

This was fantastic! Summer vegetables from the garden always makes me yearn for Gaspacho and this recipe didn't let me down. I only changed a few things: I don't care for vinegar, so I substit...

This was great! Blanched tomatoes to remove skin first and subbed cilantro for parsley. Also garnished with a little sour cream. I made this after a trip to the farmer's market so all the veg...

OK, I made the mistake of scaling this recipe down for 1 person. And made it again the next day! Left out the bell pepper, but I always do, and it was fabulous! Even the leftover leftovers! Th...