You are here: Home » Recipes » Gazpacho in a Gallon Jar Gazpacho in a Gallon Jar Recipe by American Profile Yield 8-10 servings PrintEmail This recipe was given to my daughter many years ago. It is the best gazpacho I've ever eaten and makes a wonderful summer meal; it's so cool and refreshing. Ingredients 1 (46-ounce) can tomato or V-8 juice1 (16-ounce) can chicken broth2 tablespoons salsa2 tablespoons olive oil3 tablespoons lemon juice1/2 teaspoon crushed basil leaves1/4 teaspoon cumin1 teaspoon sugar1 each red, yellow, and green bell peppers2 medium cucumbers5 or 6 6 celery stalks1 sweet onion or 2 bunches green onions (including green tops)2 cups fresh tomatoes (preferably cherry or grape)4 to 6 avocados Instructions Combine first 8 ingredients in a gallon jar. Chop vegetables and add to juice mixture. Refrigerate. Serve cold with crackers or chips. Tips From Our Test Kitchen: This delicious summer soup also is good with chopped cilantro, a dash of hot sauce, and a splash of balsamic vinegar. Recipe by Marny Flood, Albuquerque, N.M.