To make our gazpacho, simply throw together your farmers market favorites such as peppers, tomatoes, cucumbers and onions, and blend them into a chilled soup.

Yield: 10-12 servings

Difficulty Rating: Easy

Nutritional Highlights: Tomatoes are filled with vitamin A and C and contain lycopene.

Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 48 ounces tomato juice
  • 1 teaspoon garlic, minced
  • ¾ cup red onion, chopped
  • 2 English cucumbers, chopped
  • 1 green pepper, chopped
  • 1 yellow pepper, chopped
  • 1 red pepper, chopped
  • 3 pounds fresh tomatoes, peeled, seeded and chopped
  • 3 ½ teaspoons kosher salt
  • 4 tablespoons red wine vinegar

Tips & Notes

Tomatoes should be stored at room temperature; refrigeration dulls their flavor. Use within a week.



  1. Combine ingredients in a large food processor or blender, and pulse to desired consistency.
  2. Cover tightly and refrigerate at least 4 hours or overnight. The longer it chills, the more flavorful it will be.

Nutrition Facts (per serving): Calories – 73, Fat – 0.5g, Dietary Fiber – 3.3g, Protein – 3.2g, Vitamin A – 23%, Vitamin C – 192%, Iron –18 %.
**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Recipe From: Farm Flavor -

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  1. Kim says:

    Great recipe! I added a little chopped jalapeno to give it a little more spice, YUM! Also, a tip: Unless you have an enormous food processor, you might want to just process the vegetables and then add to the tomato juice in your storage bowl. It won’t all fit in the food processor, and the tomato juice doesn’t need to be processed anyway!

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