Tangy Gazpacho Soup Recipe

Gazpacho soup with tomatoes, peppers, and cucumbers

Westend61/Getty Images

Nutrition Highlights (per serving)

Calories 112
Fat 7g
Carbs 12g
Protein 2g
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving  
Calories 112
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 802mg 35%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Total Sugars 9g  
Includes 0g Added Sugars 0%
Protein 2g  
Vitamin D 0mcg 0%
Calcium 34mg 3%
Iron 1mg 6%
Potassium 641mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 15 min
Prep 15 min, Cook 0 min
Servings 4

This diabetes-friendly Gazpacho soup is one of my all-time favorite recipes. It makes a cold, raw, tomato-based soup that is zingy and full of flavor, and refreshingly perfect on a warm summer day. This highly flavorful, Mediterranean-style soup lends itself nicely to summer gatherings or sitting on the patio with friends.

While gazpacho is traditionally called a soup, it is actually more of a liquid salad that originated in the Andalusia region of Spain. In fact, a 1963 American cookbook identified it as a soup-salad.

Andalusian cuisine is a mixture of Spanish, Jewish, and Arabic flavors. Gazpacho became popular all over the world and comes in many variations depending on what country it is made. Some recipes mix in ingredients such as stale bread, nuts, watermelon and even grapes.

This recipe is for basic American gazpacho but leans toward the Mexican version if you choose to use the optional serrano or jalapeño peppers.


  • 3 cups tomato juice
  • 1 cup chopped plum tomatoes
  • 1/2 cup chopped unpeeled cucumber
  • 1/2 cup chopped celery
  • 1/2 cup chopped green onion
  • 1/2 cup chopped red bell pepper
  • 1 small jalapeño peppers, seeded and finely chopped
  • 1 garlic clove, finely minced
  • 3 tablespoons white-wine vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped cilantro
  • 5 sprigs cilantro (optional for garnish)
  • 1 sliced avocado (optional for garnish)
  • Lime wedges (optional for garnish)


If you choose to add the serrano or jalapeño peppers, make sure to remove the seeds. Additionally, remove the visible white inner pith if you don't want a whole lot of heat.

  1. In a large glass bowl or pitcher, mix together all the ingredients but not the garnishes (cilantro sprigs, sliced avocado, and lime wedges).
  2. The flavors will develop more the longer it sits. Chilling overnight will allow the flavors to develop fully. Serve cold in chilled soup bowls. Garnish each bowl with a sprig of cilantro and a couple slices of avocado on top. Offer lime wedges at ​the table for squeezing the juice over the soup.

    Rate this Recipe

    You've already rated this recipe. Thanks for your rating!
    Was this page helpful?