Gazpacho in a Gallon Jar

  • Yield 8-10 servings

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.


1 (46-ounce) can tomato or V-8 juice
1 (16-ounce) can chicken broth
2 tablespoons salsa
2 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon crushed basil leaves
1/4 teaspoon cumin
1 teaspoon sugar
1 each red, yellow, and green bell peppers
2 medium cucumbers
5 or 6 6 celery stalks
1 sweet onion or 2 bunches green onions (including green tops)
2 cups fresh tomatoes (preferably cherry or grape)
4 to 6 avocados


  1. Combine first 8 ingredients in a gallon jar.
  2. 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.



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