Andalusian Gazpacho


This is a wonderful recipe for a spicy cold tomato soup. Works great as an appetizer or main dish. It's very refreshing on hot days. Keeps, tightly covered, in the freezer up to 3 months.

Prep Time:
30 mins
Additional Time:
4 hrs
Total Time:
4 hrs 30 mins
10 servings


  • 1 cucumber, peeled and diced

  • 1 green bell pepper, diced

  • 5 green onions, chopped

  • 2 cloves garlic, minced

  • 3 tomatoes, diced

  • 2 stalks celery, diced

  • 2 ½ cups navy beans, rinsed and drained

  • 2 tablespoons olive oil

  • 6 tablespoons red wine vinegar

  • 1 (46 fluid ounce) can tomato juice

  • 1 teaspoon ground cumin

  • 1 tablespoon minced fresh parsley

  • 1 tablespoon minced fresh basil

  • ½ tablespoon minced fresh oregano

  • ¼ teaspoon salt


  1. In a 4-quart serving bowl or soup tureen, combine cucumber, bell pepper, green onion, garlic, tomatoes, celery, navy beans, olive oil, vinegar and tomato juice Season with cumin, parsley, basil, oregano and salt. Adjust spices and seasonings to taste. Chill in refrigerator at least 4 hours before serving cold.

Nutrition Facts (per serving)

140 Calories
3g Fat
23g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 140
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Sodium 709mg 31%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 7g
Vitamin C 41mg 207%
Calcium 65mg 5%
Iron 2mg 13%
Potassium 683mg 15%

* 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.