READY IN 1½ hrs

Lucky's Gazpacho

Read Reviews (13)

"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." — Lucky Noodles NOT a

Directions

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.

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PREP 30 mins
READY IN 1 hr 30 mins

Reviews More Reviews

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!

—bellepepper

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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.

—ellemae3

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13 Ratings

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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.

—lutzflcat

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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 ;)

—Cheryl's Cooking Now!

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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.

—misty

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Aug 06, 2012

Years ago in college a friend invited me to lunch with her Cuban born mother. This lovely lady made gazpacho a dish I had never had but just loved. It was so good! I had tried other recipes over the years but none had just that right flavor. I really enjoyed this recipe. It is a keeper!

—Cat Hill-Want2B Gardening

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Jul 22, 2012

Lucky, thank you for this wonderful recipe. I made this the day before I served it My hubbby raved about the flavors. We had this with grilled cheese sandwiches. Will definetly make this again using the cucumbers and tomatoes from our garden.

—Luisa

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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.

—*Sherri*

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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.

Nutritional Information

Lucky's Gazpacho

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 49
Calories from Fat: 3

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol < 1mg < 1 %
Sodium 810mg 32 %
Potassium 497mg 14 %
Total Carbohydrates 11.1g 4 %
Dietary Fiber 1.9g 7 %
Protein 2g 4 %
** Sugars 7.3g
** Vitamin A 28 %
** Vitamin C 99 %
** Calcium 5 %
** Iron 11 %
** Thiamin 10 %
** Niacin 12 %
** Vitamin B6 17 %
** Magnesium 10 %
** Folate 24 %

* 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.