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This cold vegetable soup is something different (and refreshing) for your table.

Too hot to cook? Tired of salads? Give gazpacho a try. Originating in Spain, gazpacho is a cold vegetable-based soup. You can find endless variations — some even use fruits like watermelon. Pair a bowl with a slice of crusty bread for a healthy, refreshing meal.


  • 2 cups chopped tomatoes
  • 1 red or green bell pepper, chopped
  • 1 medium red onion, diced
  • 1 cup diced cucumber
  • 1½ cups low-sodium vegetable or tomato juice
  • Juice of 1 lemon
  • 2 tablespoons olive oil, plus more for serving
  • 1 tablespoon white or red wine vinegar
  • 2 cloves garlic, chopped
  • 1 teaspoon salt

Makes 4 to 6 servings.


  1. Combine tomatoes, bell pepper, onion and cucumber in a large bowl and mix well. 
  2. Transfer one-quarter of the mixture to a small bowl, cover and refrigerate. 
  3. Add the tomato juice, lemon juice, olive oil, vinegar, garlic and salt to the vegetables in the large bowl and mix. 
  4. If you have time, allow the ingredients to mingle in the fridge for an hour or two — or even overnight. If not, continue to the next step. 
  5. Working in batches, add the mixture to a blender and puree, stopping just short of creating a smooth soup. 
  6. If you didn’t refrigerate before, place the gazpacho in the fridge for 20 or 30 minutes to cool down. 
  7. When ready to serve, divide among 4 or 6 bowls. 
  8. Chop the reserved vegetables to create a salsa. 
  9. Garnish with salsa and a drizzle of olive oil. 

Next steps: 

Looking for more? Explore our dietitian-approved recipes
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