Nancy's Boiled Gazpacho


A light refreshing cold soup that's perfect for summer. I take this recipe to summer get togethers and it's always a hit!

Prep Time:
20 mins
Cook Time:
5 mins
Additional Time:
6 hrs
Total Time:
6 hrs 25 mins
6 servings


  • 3 cups tomato juice

  • 2 beef bouillon cubes

  • 1 large tomato, chopped

  • ½ cup chopped cucumber

  • ¼ cup chopped green bell pepper

  • 6 tablespoons chopped onion

  • 1 tablespoon chopped celery

  • ¼ cup red wine vinegar

  • 2 tablespoons vegetable oil

  • 1 ½ teaspoons Worcestershire sauce

  • 1 dash hot pepper sauce (such as Tabasco®) (Optional)


  1. Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.

Nutrition Facts (per serving)

79 Calories
5g Fat
9g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 79
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 4%
Sodium 633mg 28%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 6g
Protein 2g
Vitamin C 32mg 162%
Calcium 23mg 2%
Iron 1mg 4%
Potassium 422mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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