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Pour gazpacho into chilled shot glasses for serving.

Classic Gazpacho

Course: Soup
Cuisine: Spanish
Keyword: Gazpacho
Prep Time: 20 minutes
Chill: 2 hours
Total Time: 2 hours 20 minutes
Servings: 8
Calories: 126kcal
You can't get much more delicious and refreshing than Classic Gazpacho. This recipe is wonderful. The fresh garlic and jalapeno add a bit of a kick. But not too much! Set in the fridge for at least a couple hours to really let the flavors meld. Amazing!
Print Recipe


  • Food processor


  • 1 medium cucumber peeled, seeded, and coarsely chopped
  • 1 medium green bell pepper cored, seeded and coarsely chopped
  • 1 medium red bell pepper cored, seeded and coarsely chopped
  • 1 medium yellow onion coarsely chopped
  • 1/3 cup fresh parsley chopped
  • 2 1/2 lb ripe tomatoes peeled (heat in boiling water for about 1 minute, then peel away the skin), and coarsely chopped
  • 1 cup tomato juice
  • 1/4 cup red wine vinegar
  • 3 tbsp extra-virgin olive oil
  • 3 garlic cloves minced
  • 1 jalapeno seeded and minced
  • 2 tsp salt


  • In a food processor, finely chop (but don't puree) the cucumber and bell peppers.
  • Add to a large mixing bowl.
  • Add to food processor the onion and parsley. Chop, but don't puree.
  • Add the onion/parsley mixture to the cucumber/pepper mixture.
  • Add to food processor the tomatoes and pulse for about 15 to 30 seconds. (They will be very liquidy).
  • Add tomatoes to the veggies in the bowl.
  • Add to the bowl the tomato juice, red wine vinegar, olive oil, garlic, jalapeno and salt.
  • Stir well and refrigerate for at least 2 hours.
  • Serve in chilled vessels.


Gazpacho can be served room temperature or chilled.  Serve in a large soup bowl or in individual chilled shot glasses.  Chilling the gazpacho for at least 2 hours helps the flavors to meld.  If you prefer to serve at room temperature, chill the soup, then let it sit out for another couple hours.  


Calories: 126kcal