Cold Tomato Gazpacho Soup

Cool, refreshing, veggie-packed, filling, summer soup that can be the main dish or a side dish.


Units Scale
  1. 1 1/2 cups Tomato Juice
  2. 1 Cucumber (small)
  3. 3 Tomatoes (small)
  4. 1 Clove Garlic
  5. 1 TLB Sugar or Sugar substitute
  6. 1/3 cup Red Wine Vinegar
  7. 1/2 cup Olive Oil
  8. 4 cups Tomato Juice
  9. 3 Tomatoes chopped
  10. 2 Cucumbers chopped
  11. 1 small Onion Chopped
  12. 3 Stalk Celery diced
  13. 1 Zucchini chopped
  14. 2 Peppers, green, red, or yellow
  15. Salt & Pepper to taste


  1. Mix in the blender the first 7 ingredients for about one minute until fully liquefied.
  2. Next, chop into small to medium chunks 9-14 and place in a very large bowl.
  3. Add to your chopped veggies the Tomato puree from step 1.
  4. Next, add the remaining 4 cups of Tomato Juice.
  5. Stir and refrigerate. Serve Cold.


Our family loves this recipe. It is great in the summer when you have your own garden of fresh vegetables, or fresh from your local farmers market. I have made this in the winter from store-bought ingredients and it is still delicious.

Make this recipe your own. You do not have to follow it exactly. If your family is afraid of green peppers, leave them out.  If you only have one stalk of celery that will work too. You can mix and match any fresh vegetables that do not have to be cooked.  For my next variation, I am going to parboil some corn on the cob, remove it from the cop and add that in.

Let me know how your family likes this recipe and how you change it up.

Keywords: tomato gazpacho soup