Soup and StewGluten-FreeVeganCold Soup

California version of the classic Spanish gazpacho! Chilled soup made with ripe fresh tomatoes, cucumber, bell pepper, celery, and onions.

Photography Credit: Elise Bauer

Tomatoes are in da house! Or garden, or market. Summer’s bounty is in full swing, and if you, like me, have more tomatoes ripening on the vine than you can eat in salads or BLTs, try this gazpacho.

It’s a chilled tomato and vegetable soup, perfect for sweltering summer days.

Whereas gazpacho is a classic Spanish soup, this version takes a slight California detour. It uses plenty of fresh garden tomatoes, cucumbers, red onion, celery and bell pepper. It is spiced up a bit with some tabasco and worcestershire sauce.

Make sure you use only the best, freshest ingredients for this soup.

Great served with chopped avocado and crusty bread!

Gazpacho Recipe

  • Prep time: 25 minutes
  • Yield: Serves 8


  • 6 ripe tomatoes (about 3 lbs), peeled and chopped (yielding about 6 cups)
  • 1 red onion, finely chopped (about 1 1/4 cups)
  • 1 cucumber, peeled, seeded, chopped (about 1 cup)
  • 1 sweet red bell pepper (or green) seeded and chopped (about 1 cup)
  • 2 stalks celery, chopped (about 1 cup)
  • 1-2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 Tbsp freshly squeezed lemon juice
  • 2 teaspoons sugar (more may be needed to balance out the acidity of the tomatoes, add to taste)
  • Salt and fresh ground pepper to taste
  • 6 or more drops of Tabasco sauce to taste
  • 1 teaspoon Worcestershire sauce (omit for vegan or vegetarian option)
  • 2 cups tomato juice (or 1 15-ounce can crushed tomatoes if you don't have tomato juice)


Place all ingredients in a large bowl. Use an immersion blender or blend in batches, to desired smoothness. We prefer our gazpacho somewhat chunky, so only pulse a few times in the blender.

Adjust seasonings to taste.

Place in a non-reactive container (tomatoes are acidic) to store. Chill several hours or overnight to allow the flavors to blend.


Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Gazpacho on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

Many thanks to my dear friend Marjorie for passing along this recipe, adapted from her Delicious Decisions Junior League of San Diego cookbook.


40 Comments / Reviews

No ImageGazpacho

Did you make it? Rate it!

  • Ann

    Wow! This recipe hits a home run. Fantastic flavor. Thanks for sharing.


  • Robert

    A little early for 2018….but something delicious to look forward to.

  • Virginia

    This is an excellent recipe.
    When I am short on time, I use a ‘spicy vegetable tomato juice’ (I will omit the brand name) and of course add the vegetables.

  • Jackie

    Elise, I don’t know why I bother looking anywhere else for recipes! I made Gazpacho for the first time Saturday using this recipe. I thought I made too much for the number of people at the gathering on Sunday. Good thing I put some aside for my husband and me! I came home with an empty container! It was absolutely delicious. I knew it was a winner when I gave hubby a sample, since I’d been tasting it frequently and didn’t trust my own taste buds any more. After he tasted it, he wanted to know if he could finish the whole sample, or if I wanted it for myself!

    Tip: I got all of the ingredients at a local farmer’s market Saturday morning. They had some beautiful tomatoes at a reduced price because they were slightly bruised. Since I knew I’d just be chopping them up and could easily cut out the bruises, I chose them. Not a bad one in the bunch! Winner!

  • Sheila Marsh

    Well I just got done doing my first batch for my restaurant this morning. I pretty well went by your recipe and I think it’s a winner. If you know how to cook you can adjust your measurements on anything. I hate when people say that it was too much of this or that. People just do it and if you know what your doing it will be great. Picky eater ugh! Lol oh I used spicy V-8 & regular. I had to make a bunch. I’ll let you know how the people respond. I did read about 40 different ones. I think yours is spot on.

View More