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Spanish Gazpacho

Total Time

Prep: 30 min. + chilling


12 servings (3 quarts)

There’s a bounty of vegetables in this tantalizing chilled soup. Its refreshing flavor makes it an ideal addition to summer lunches or light suppers. —Dave Schmitt, Hartland, Wisconsin
Spanish Gazpacho Recipe photo by Taste of Home


  • 5 pounds tomatoes, peeled and quartered
  • 3 medium carrots, quartered
  • 1 large cucumber, peeled and quartered
  • 1 large sweet red pepper, quartered
  • 1 large green pepper, quartered
  • 1 large sweet onion, quartered
  • 2 garlic cloves, minced
  • 1/3 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • salad croutons, microgreens, chopped red onion, chopped peeled cucumber or cherry tomatoes, optional


  1. In batches, place the ingredients in a blender; cover and process until soup reaches desired texture. Pour into a large bowl. Cover and refrigerate for 1-2 hours before serving. If desired, top with croutons, microgreens, red onion, cucumber and tomato if desired.

Nutrition Facts

1 cup: 118 calories, 7g fat (1g saturated fat), 0 cholesterol, 320mg sodium, 15g carbohydrate (9g sugars, 4g fiber), 2g protein. Diabetic Exchanges: 3 vegetable, 1 fat.

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