Rating: 4.2 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A delicious cold soup just in time for Cinco De Mayo and summer! Can be garnished with a dollop of sour cream or a dash of hot pepper sauce.

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Recipe Summary test

prep:
30 mins
cook:
1 min
additional:
14 mins
total:
45 mins
Servings:
7
Yield:
6 to 8 servings
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Ingredients

7
Original recipe yields 7 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blanch the tomatoes in a pot of boiling water for about 15 seconds, or until the skins just begin to peel. Immediately remove them from the hot water and plunge them in ice water to stop them from cooking. Peel, core and dice the tomatoes into 1/2 inch pieces.

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  • In a large pot, combine the oil and vinegar and whisk together well. Pour in the tomato juice, garlic, salt and ground black pepper and whisk well again.

  • Stir in the tomatoes, cucumbers, onions and almonds and combine all the ingredients together thoroughly. Cover and refrigerate overnight.

Nutrition Facts

205 calories; protein 5.8g; carbohydrates 26.7g; fat 10.6g; sodium 724.4mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 4 stars
09/12/2003
A few days ago, my buddy Karen and I were discussing soups and I asked her if she ever had a desire to make a cold one. She said that cold soups did not appeal to her and I agreed. Believe it or not that same night my hubby came home and said that he would love it if I would make him Gazpacho. Well, I guess I was about to get my first taste of something that I never thought I'd try. I'm happy to say that I was very pleasantly surprised by this very refreshing dish! I had to think of it as more of a salad than a soup. To this recipe I used only one third cup of oil, I added red and green bell peppers, red onion, six cloves of garlic, fresh basil and oregano, V8 instead of regular tomato juice, I skipped the almonds but used sliced scallions as a garnish. You can pretty much put anything you desire into this delicious soup. I think I might even spoon some over my cottage cheese today for lunch! Thanks Peilin for changing my attitude toward cold soups! Read More
(21)
10 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
09/11/2003
A few days ago, my buddy Karen and I were discussing soups and I asked her if she ever had a desire to make a cold one. She said that cold soups did not appeal to her and I agreed. Believe it or not that same night my hubby came home and said that he would love it if I would make him Gazpacho. Well, I guess I was about to get my first taste of something that I never thought I'd try. I'm happy to say that I was very pleasantly surprised by this very refreshing dish! I had to think of it as more of a salad than a soup. To this recipe I used only one third cup of oil, I added red and green bell peppers, red onion, six cloves of garlic, fresh basil and oregano, V8 instead of regular tomato juice, I skipped the almonds but used sliced scallions as a garnish. You can pretty much put anything you desire into this delicious soup. I think I might even spoon some over my cottage cheese today for lunch! Thanks Peilin for changing my attitude toward cold soups! Read More
(21)
Rating: 4 stars
08/16/2004
Very good! Light and refreshing but hearty at the same time. This is nice and chunky unlike most gazpacho recipes that call for pureeing. I added a dash of cayenne to give it a little kick. Read More
(17)
Rating: 4 stars
08/05/2007
I made this last night with tomatoes from our garden. It's nice and chunky. The only thing I'd add next time would be something to spice it up a little more. Otherwise it's a great receipe. Read More
(6)
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Rating: 4 stars
07/13/2011
A nice refreshing soup for the summer heat. I did not use almonds but added some extra veggies like green pepper black olives and basil. I also blended it in my food processor until the veggies were reduced to tiny chunks. I thought the consistency was perfect that way and my friends loved it too! Read More
(5)
Rating: 5 stars
08/11/2015
I love this recipe! It is the best gazpacho I have tasted since the first time I tried it in a Spanish cuisine restaurant. I love the freshness -- a true delight! Read More
Rating: 5 stars
07/16/2020
Great flavors and easy to make. Read More
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Rating: 4 stars
08/15/2018
Do not make the full recipe!!! Makes waaaaay too much (unless you re having a gazpacho party). Good recipe. My recommendation is to cut the ingredients into smaller-sized chunks. Read More