Gazpacho - Gazpacho



Gazpacho 300x201 - Gazpacho


Gazpacho or Andalusian gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during the hot summers, as it is refreshing and cool.


Absolutely a soup for the summer, gazpacho is the perfect way to stay cool when the heat is on


Course Appetizer, Side Dish, Soup
Cuisine American, Italian
Keyword anticancer, antioxidants, minerals, tomato, vegetable, vitamin C
Prep Time 17 minutes
Servings 8


  • 6 to matoes
  • 1 purple onion
  • 1 cucumber
  • 1 red bell pepper
  • 2 stalks of celery
  • 1-2 Tbsp chopped parsley
  • 2 Tbsp chopped chives
  • 1 clove of garlic
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 Tbsp freshly squeezed lemon juice
  • 2 tsp sugar
  • Salt & pepper to taste
  • Tabasco sauce to taste
  • Worcestershire sauce to taste
  • 4 cups of tomato juice


  1. Place all ingredients in a food processor or blender and blend until mixed. You may have to do it in stages
  2. Be sure to leave it somewhat chunky, you want a thick soup, not a juice!

Doug Cook RDN is a Toronto based integrative and functional nutritionist and dietitian with a focus on digestive, gut, mental health.  Follow me on Facebook, Instagram and Twitter.