Chunky Gazpacho Recipe

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Servings: 4


Cost per serving $2.02 view details
  • 3 c. Tomato juice more if needed
  • 4 x Ripe tomatoes seeded, diced
  • 3 x Pickling cucumbers peeled, seeded, and diced
  • 4 x Scallions sliced
  • 1 x Red pepper seeded, diced
  • 1 x Jicama peeled, diced
  • 3 x Tomatillos husks removed, and diced
  • 2 x Garlic cloves Juice of 1 lime
  • 1/4 c. Extra-virgin extra virgin olive oil
  • 2 x Jalepenos seeded, diced
  • 1 slc Bread crusts removed, soaked and squeezed Sea salt to taste Freshly-grnd black pepper to taste
  • 1 dsh Tabasco sauce


  1. Combine the tomato juice, tomatoes, cucumbers, scallions, red pepper, jicama, and tomatillos in a large bowl. Remove about 1/4 of the vegetables and place in a blender along with the garlic, lime juice, extra virgin olive oil, jalepenos, and bread. Blend till smooth. Return the puree to the bowl. Add in more tomato juice to thin, if needed. Add in the salt, pepper, and a dash of Tabasco.
  2. Refrigeratefor at least 2 hrs. Serve the gazpacho in chilled soup bowls.
  3. This recipe yields 4 to 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 486g
Recipe makes 4 servings
Calories 240  
Calories from Fat 123 51%
Total Fat 13.95g 17%
Saturated Fat 1.95g 8%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1100mg 46%
Potassium 778mg 22%
Total Carbs 26.52g 7%
Dietary Fiber 11.0g 37%
Sugars 11.2g 7%
Protein 3.71g 6%
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