New this month
Get the Allrecipes magazine just $7.99

Gazpacho IV

Nancy Drummond Ransom

"A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened."
Added to shopping list. Go to shopping list.


8 h 25 m servings 52 cals
Original recipe yields 8 servings


  • Calories:
  • 52 kcal
  • 3%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 496 mg
  • 20%

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.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. In a large bowl, mix the tomatoes, tomato juice, beef broth, green bell pepper, celery, cucumber, onion, garlic, olive oil, lemon juice, and balsamic vinegar. Season with basil, parsley, salt, pepper, cumin, hot pepper sauce, and Worcestershire sauce. Cover bowl, and refrigerate gazpacho 8 hours or overnight before serving.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 23
  1. 30 Ratings

Most helpful positive review

I pureed about 2/3-3/4 of the vegetables and then mixed everything together as the recipe called for. I added chopped up avocado before serving. Excellent!

Most helpful critical review

Just made this,too sour for me,followed the recipe. Trying to save it by doctoring it up with a little sugar,but still not great.

Most helpful
Most positive
Least positive

I pureed about 2/3-3/4 of the vegetables and then mixed everything together as the recipe called for. I added chopped up avocado before serving. Excellent!

I made this recipe with no alterations, even though I thought some of the spices sounded funny together, and it turned out wonderfully. It went well with French bread dipped in garlic olive oil.

The flavor of this is good but the somewhat chunky texture was more like a salsa than a soup. I really think a portion of this needs to be pureed. I used roma tomatoes & I used spicy bloody mar...

This was awesome! I followed the advice of several others and put 3/4 of the mixture through a food processor before adding back the remainder of the veggies. I also added some additional toma...

I made this last night because I had tomatoes from my garden to use. Considering it's cold vegetable soup, it's good. It's very healthy and it does taste good but I think it's more of an acqui...

I made this soup for a 4th of July cookoout. Guests could not stop raving about it. I did change a couple of ingredients. Instead of hot sauce, I used a 1/2 of a jalapeno pepper. And I used ...

I made this over the weekend both my husband and I thought it was very good. I used V8 Spicy and V8 Original (doubled the recipe). I will definately make it again.

Changed vinegar to red wine vinegar and increased to 1/4 cup. Also increased the olive oil to about 1/2 cup. The addition of the beef broth makes this so good. I also put about 1/2 of mixture...

I've only made gazpacho with this recipe and I don't want to know any other way!!!