Chunky Gazpacho

Prep: 20-40 minutes Chill: 3-4 hours


During the summer months I always serve several different versions of gazpacho, the classic cold tomato soup. This one requires a lot of chopped vegetables, so it takes a bit longer to prepare. (See hint below.) It will keep for several days in the refrigerator and makes a great meal on those days when it is too hot to cook.


  • 4 cups tomato juice
  • 2 cups tomatoes, peeled, seeded and chopped
  • 1 cup cucumber, chopped
  • 1/2 cup red onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup corn kernels
  • 1/2 cup green pepper, chopped
  • 1/4 cup green onions, chopped
  • 1/4 cup zucchini, chopped
  • 1/4 cup canned chopped green chilies
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup cilantro, chopped (optional)
  • 1-2 cloves garlic, minced
  • 2 tbsp red wine vinegar
  • 2 tbsp lime juice
  • 1 tbsp hot sauce (like Tabasco), optional


Combine all the ingredients in a large bowl. Cover and chill for several hours before serving.

Hint: The ingredients may be prepared by using a food processor. This is a great time saver. This may also be prepared by pureeing half of the ingredients and leaving the remaining ingredients finely chopped.

Note: To peel tomatoes, use one of the new serrated peelers, or dip briefly in boiling water until the skins loosen, then just slip the skins off.