When I made my cold cucumber soup  not too long ago, Dylan suggested that I needed to try gazpacho…

Funny thing is, I had been planning on doing exactly that, despite me not being a huge fan of cold soup. The main problem that I have with gazpacho is that most recipes call for tomato juice, and I don’t care for tomato juice. I find it always tastes like metal and, well, quite frankly, if I’m going to have a cold, fresh tomato soup, well, I’d like it to be made with fresh tomatoes.

Also, if you look up gazpacho in the dictionary, this is what you will find: 

noun Spanish Cookery

`A chilled soup made with chopped tomatoes, cucumbers, onions, peppers, garlic, oil, vinegar and herbs

Or something very similar, anyway.

Nowhere do they mention tomato juice!

Plus, after reading a few articles on the soup, I understand that traditional gazpacho is in fact some kind of a soup salad and should have a certain amount of soaked stale bread added to it.

Soaked.Stale.Bread. Not for me, thank you!

Gazpacho | by Sonia! The Healthy Foodie

So anyway, Dylan’s comment sent me searching again, on the quest to find the perfect gazpacho recipe. I’m sorry to report that I haven’t found one. I came really close, though.

This is the one I chose to use as a base to work with. Of course, it did call for tomato juice. And of course, I omitted it…

The resulting soup was very tasty and refreshing AND it didn’t have a metal aftertaste!

A word of warning: this recipe is about all the ingredients that my 11 cup food processor could handle. I think one more tomato, and the soup would’ve spilled all over the place.

There, I said it… now I’m off the hook! 😉 

Gazpacho | by Sonia! The Healthy Foodie
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3.50 from 2 votes

Gazpacho sans Tomato Juice

Servings: 4


  • 3 large ripe tomatoes, peeled and chopped
  • 1 small red onion, chopped
  • ½ seedless cucumber, peeled and chopped
  • ½ yellow bell pepper, seeded and chopped
  • 1 stalk celery, chopped
  • ¼ cup fresh parsley, chopped
  • 1 green onion, chopped
  • 1 clove garlic, minced
  • ¼ cup white wine vinegar
  • 2 tbsp olive oil
  • 1 tbsp freshly squeezed lemon juice
  • ½ tsp Sambal Oelek
  • ¼ tsp ground black pepper
  • 2 cups water



  • Combine all ingredients in bowl of food processor. Blend to desired consistency.
  • Place in non-metal, non-reactive storage container, cover tightly and refrigerate overnight, allowing flavors to blend.
  • Garnish with yogurt, pumpkin seeds and chopped basil


Slightly Adapted from SimplyRecipes
Author: Sonia! The Healthy Foodie

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Gazpacho | by Sonia! The Healthy Foodie

Gazpacho | by Sonia! The Healthy Foodie

Gazpacho | by Sonia! The Healthy Foodie