Garden-Fresh Gazpacho

GooseberryPatch's picture

Jun. 08, 2012

Chock-full of veggies fresh from the garden or farmers' market, this easy-to-make chilled soup will cool you off on a warm summer's day.


Tomatoes 8 Medium , chopped
Onion 1 Medium , chopped finely
Cucumber 1 Medium , peeled and chopped
Green pepper 1 Medium , chopped
Corn 1 Cup (16 tbs)
Fresh parsely/Cilantro 2 Tablespoon , chopped
Garlic 1 Clove (5 gm) , chopped finely
Celery stalks 2 Medium , finely chopped
Lemon juice 2 Tablespoon
Tomato juice 4 Cup (64 tbs)
Hot pepper sauce 4 Drop
Salt and pepper To Taste
For serving
Sour cream 4 Tablespoon (1 teaspoon per serving, for garnish) (Optional)



1. In a large bowl, put together onions, cucumber, celery, green pepper, corn, cilantro, tomatoes, garlic, lemon juice, hot pepper sauce, tomato juice, salt and pepper.

2. Cover and refrigerate until chilled.


3. Serve chilled in small martini or cocktail glasses topped with a dollop of sour cream if desired.


You can change the proportion of vegetable depending on you likeness.

Recipe Summary

Difficulty Level: Easy
Servings: 12

Nutrition Facts

Serving size

Calories 86Calories from Fat 15

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g


Sodium 52 mg2.17%

Total Carbohydrates 17 g5.7%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet