Gazpacho IV Recipe -
Gazpacho IV Recipe
  • READY IN 8+ hrs

Gazpacho IV

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins

    8 hrs 25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 25, 2006

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
Apr 28, 2009

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.

Jun 19, 2006

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.

Jun 20, 2006

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 mary mix instead of the tomato juice so I omitted the hot sauce. I used a lite flavored olive oil to avoid a heavy, oily feeling. I didn't have celery so I used celery salt in place of the regular salt & I used fresh parsley & basil instead of dried.I served this w/ spaghetti squash w/ butter, parmesan & bacon bits & Diana's suggestion of the french bread w/ infused oil sounded so good that I went w/ that as well. Thansk for the was refreshing.

Jul 22, 2009

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 tomato juice to make it more soupy. By the following day, everything came together great. Highly recommended.

Jul 22, 2008

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 acquired taste. People who may not like "different" stuff might not like this. While I'll eat it, my boyfriend said he'd rather just dip his chips in it. :)

Jul 06, 2010

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 V8 juice instead of tomato juice. Just a personal preference. Thanks for a great recipe. Will continue to look for you for more delicious recipes

Aug 08, 2011

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.


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  • Calories
  • 52 kcal
  • 3%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 496 mg
  • 20%

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

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