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Great Gazpacho

Demonstrated by: Eileen Towata, Ph.D.
Vegan Vegetarian Recipes - March 1, 2000.



Great Gazpacho

  • 1 cucumber, chopped
  • 1 green bell pepper, chopped
  • 1/2 cup chopped green onions
  • 1/2 cup chopped celery
  • 2 cloves garlic, minced
  • 2 cups tomato or tomato-vegetable juice
  • 1 can (14 1/2 oz) diced tomatoes, including liquid
  • 3 tablespoons chopped cilantro (Chinese parsley)
  • 1 tablespoon white vinegar
  • Salt and freshly ground black pepper to taste
  • 1/4 teaspoon hot pepper sauce (optional)


Combine all ingredients. Put 1/2 of mixture into a food processor or blender; blend to desired consistency. Combine blended mixture with chunky mixture. Chill for several hours. Soup can be garnished with croutons or crumbled baked tortilla chips. If soup is chunky, it can be ladled over a plateful of pasta. Makes 4 to 6 servings.


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