Summer-Garden Gazpacho

gazpacho RecipePhoto: Leigh Beisch


  • 4 cups tomato juice (such as Campbell's Organic Tomato Juice)
  • 2 cups chopped seeded tomato
  • 1 3/4 cups chopped seeded unpeeled cucumber
  • 1 cup finely chopped yellow bell pepper
  • 1 cup finely chopped red bell pepper
  • 1/2 cup finely chopped red onion
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh basil


1. Combine all ingredients except basil in a large bowl; cover and refrigerate for at least 30 minutes or up to 24 hours before serving.

2. Ladle the gazpacho into soup bowls; top with basil.

  • Prep Time:
  • Total Time:
  • Yield: 8 servings (serving size: 1 cup)

Nutritional Information

Calories per serving:88
Fat per serving:4g
Saturated fat per serving:1g
Monounsaturated fat per serving:3g
Polyunsaturated fat per serving:1g
Protein per serving:2g
Carbohydrates per serving:13g
Fiber per serving:2g
Cholesterol per serving:0.0mg
Iron per serving:1mg
Sodium per serving:127mg
Calcium per serving:30mg

Good to Know

Tomatoes have many health benefits because of its nutrient density. Lycopene, found in tomatoes, is an antioxidant thought to help fight disease. Tomatoes also provide vitamin C, folate and potassium.