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The chilled Spanish soup is always a hit with guests. We often serve it as dinner starter during warm months, however it’s great for lunch with a side sandwich too. It’s simple to make the day before and the flavors meld overnight while it gets to that perfect chilly temperature.


  • 2 medium-size cored tomatoes
  • 1 large red bell pepper
  • 1 medium to large cucumber
  • 1 small red onion
  • 2 garlic cloves
  • 8 oz. vegetable juice, like Kuner’s
  • 2 T apple cider vinegar
  • If you’d like some heat, add a few drops of Tabasco sauce to taste (a little goes a long way)
  • Optional Toppings when served
  • Sour Cream or yogurt
  • Chopped cilantro


  • Add all ingredients to blender or Vitamix
  • Pulverize
  • Chill in the refrigerator for at least 8-10 hours; overnight is better,
  • Enjoy!


  • Tip = this recipe is sized for a 64 oz. Vitamix container.  You may need to scale the ingredient amounts for your blender.



The above recipe is a slight variation of a The Woman’s Day Cookbook recipe. There are many Gazpacho recipes out there but over the years we’ve found this one to be the best starting point.

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