Glorious Garden Gazpacho

Last updated: Jul 31, 2012

By Joy Pierce Mathews for Summit Medical Group

Reviewed by Susan Canonico, RD

Try this delicious chilled summer soup (a departure from traditional gazpacho) for a low-fat, low-calorie, fiber-filled light lunch or dinner that requires no cooking!


  • 2 pounds of fresh, chopped tomatoes
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 2 peeled cucumbers
  • 3 celery stalks
  • 1 large finely chopped red onion
  • 3 garlic cloves
  • 3 tablespoons of extra virgin olive oil
  • 1/3 cup of white wine vinegar
  • 1/4 teaspoon of sea salt
  • Fresh parsley for topping
  • Tabasco or Frank’s Red Hot sauce (to taste)


  1. Remove ribs and seeds from the red and green peppers.
  2. Core the tomatoes.
  3. Chop all vegetables.
  4. Puree half the chopped vegetables and all the garlic in a food processor.
  5. Place pureed vegetables in a large bowl.
  6. Stir in the remaining chopped vegetable chunks.
  7. Add vinegar, olive oil, and salt.
  8. Add Tabasco or Frank’s Red Hot sauce to taste.
  9. Stir entire mixture well.
  10. Chill thoroughly (this soup is best when marinated over night).
  11. Garnish with fresh parsley.
  12. Serve cold.
Nutritional information
Nutrition Facts
Amount Per Serving
Calories 180
% Daily Value *
Total Fat 11g
Saturated Fat 2g 10%
Cholesterol 0g 0%
Sodium 953g 41%
Total Carbohydrate 18g 6%
Dietary Fiber 5g 20%
Protein 3.5g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Glorious Garden Gazpacho is ideal when served with a crusty, oven-warmed whole wheat French baguette!

If you are watching your salt, use a low-sodium salt substitute.