Lite Gazpacho

Prep: 15 minutes Chill: 2-4 hours


This is a not-so-spicy cold tomato soup that even my grandchildren enjoy. I usually have a batch of this in my refrigerator all summer for a refreshing snack or light meal. Since it is blended, it can just be poured into a cup or glass and enjoyed as a hearty drink. This will keep about a week in the refrigerator.


  • 8 cups tomato juice
  • 15 ounce can chopped tomatoes
  • 1 1/2 cups cucumber
  • 4 stalks celery
  • 1 green pepper
  • 1 bunch green onions
  • 4 ounce can chopped green chilies
  • 1/3 cup flat leaf parsley
  • 1/2 cup fresh salsa


Prepare all the vegetables by cutting them into chunks. Pour some of the tomato juice into a blender jar and add a few of the vegetables, along with the tomatoes and chilies. Process until well blended. Pour into a large storage container. Repeat until all juice and vegetables have been used. Mix well in container, cover and chill until serving time.

Hints: For a heartier soup, add some finely chopped vegetables (such as cucumbers, tomatoes, onions, bell pepper or celery) or corn kernels and/or beans to the soup when serving. Either put these items in the bowl before adding the soup, or after the soup is in the bowl place a spoonful into the center of the bowl.