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
2tablespoons salsa
2tablespoons olive oil
3tablespoons lemon juice
1/2teaspoon crushed basil leaves
1/4teaspoon cumin
1teaspoon sugar
1 each red, yellow, and green bell peppers
2medium cucumbers
5 or 6 6 celery stalks
1 sweet onion or 2 bunches green onions (including green tops)
2cups 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.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 220
  • Fat 14g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 9g
  • Cholesterol 0mg
  • Sodium 770mg
  • Potassium 990mg
  • Carbohydrate 21g
  • Fiber 8g
  • Sugars 9g
  • Protein 4g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 230%
  • Calcium 6%
  • Iron 8%