Traditional Gazpacho

These hot humid summer days are begging for a cold refreshing soup.  Traditional gazpacho is quick and easy, filling and nutritious.  If you planted tomato plants, you will soon be begging for recipes to use them at their prime.

cold gazpacho soup

Traditional Gazpacho


  • 4 cups tomato juice
  • 1 onion, minced
  • 1 green bell pepper, minced
  • 1 cucumber, chopped
  • 2 cups chopped tomatoes
  • 2 green onions, chopped
  • 1 clove garlic, minced
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried basil
  • 1/4 cup chopped fresh parsley
  • 1 teaspoon white sugar
  • salt and pepper to taste


  1. In a blender, food processor or NutriBullet, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper.
  2. Blend until combined. Can be smooth or slightly chunky.
  3. Chill before serving.
  4. Garnish with croutons.

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