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Chunky Gazpacho Garden Soup

What a great way to combine your garden vegetables. Alter the recipe to fit the vegetables you have available.


6 medium tomatoes, seeded and chopped
1 clove garlic, minced
1 large cucumber, peeled, seeded and chopped
1 medium sweet onion, finely chopped
1 medium green or yellow pepper, finely chopped
2 tablespoons olive oil
2 tablespoons cider vinegar
1 can (46 ounces) tomato juice or tomato vegetable juice
2 teaspoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon lime juice
1/4 cup fresh basil, chopped
1/2 teaspoon ground cumin
2 dashes Tabasco sauce, to taste
salt and pepper, to taste


Chunky Gazpacho Garden Soup, Advances Recipe of the MonthCombine all ingredients in a large bowl. Cover tightly and refrigerate at least 8 hours. It will thicken slightly from the vegetable pectin.

Add additional Tabasco, salt and pepper to taste. Thin with additional tomato juice if desired. Serve cold.

Serves 6


Nutritional Information Per Serving

Calories 130
Fat, gm. 5
Protein, gm. 3
Carbs, gm. 29
Cholesterol, mg. 0
Fiber, gm. 3.3