This crunchy, vegetable-packed twist on classic Spanish gazpacho is as refreshing as summer gets. Very Veggie Gazpacho — the best vegetable gazpacho — combines chilled tomato juice with chopped tomatoes, English cucumber, celery, red, yellow and green bell peppers, jalapeño, scallions and plenty of garlic for a tangy, slightly spicy cold soup you’ll want all season long.
“I LOVE this stuff! It’s so refreshing in the summer!”
Why This Recipe is a Keeper!
This vegetable gazpacho is a summer staple in my kitchen. I’ve been making it for more than 25 years — long before cookbooks crowded my shelves. The recipe I adapted came from a library cookbook and has been refined season after season.
Having visited Spain and developed a fondness for gazpacho, I believe this version is one of the best for its bright tomato base and crunchy vegetable texture.
It’s loaded with fresh vegetables — tomatoes, cucumber, celery, bell peppers, jalapeño, scallions and garlic — all suspended in a tangy tomato juice base that’s both refreshing and satisfying. I hope you enjoy it as much as we do.
How to Make the Best Vegetable Gazpacho:
Recipe Ingredients:
Below are the ingredients you’ll need. Refer to the recipe card for exact amounts.
Ingredient Notes and Substitutions:
- Tomato juice: Campbell’s is a reliable choice, but use any tomato or vegetable juice you prefer, including low-sodium or homemade versions.
- Lemon juice: Fresh lemon juice brightens the soup — use fresh for best flavor.
- Worcestershire sauce: Traditional brands contain anchovies. If you follow a vegan or strict vegetarian diet or have a fish allergy, choose a vegan Worcestershire alternative or another umami seasoning.
- Jalapeño: Most heat is in the seeds and membrane. Remove them for a milder soup, or omit the pepper entirely. Wear gloves when handling hot chiles, or wash hands thoroughly afterward.
- Cucumber: An English (hothouse) cucumber works well because it has fewer seeds and less water than other varieties.
Step-By-Step Instructions:
- Combine the tomato or vegetable juice with the liquid seasonings — lemon juice, Worcestershire sauce, white wine vinegar, hot sauce and the minced garlic — and refrigerate while you chop the vegetables.
- Chop the tomatoes, bell peppers, cucumber, celery, jalapeño (if using) and scallions by hand for the best chunky texture. If you prefer a smoother consistency, you can pulse everything in a food processor, but the chopped version keeps a bright, fresh bite.
- Stir the chopped vegetables into the chilled tomato base, taste and adjust the seasoning with salt, pepper and hot sauce as needed, then chill the gazpacho for 6–8 hours to let the flavors meld.
- Make ahead: This soup is best within 24 hours but will keep refrigerated for 4–5 days.
- Before serving, garnish with fresh herb sprigs, diced avocado, lemon slices or a skewer of simply seasoned grilled shrimp for a heartier option.
Chef Tips and Tricks:
- Mix the liquid base first so the lemon, vinegar, Worcestershire and garlic have time to blend before adding the vegetables.
- Chill the tomato juice a day ahead if you want the soup ready to serve immediately after combining.
- I often double the recipe while chopping because it stores well and we enjoy it for several days.
Recipe FAQs:
Yes — V-8 or another vegetable juice works well and will change the flavor profile slightly.
Yes, but Bloody Mary mix is often quite spicy and seasoned, so reduce the jalapeño and hot sauce to taste.
It tastes even better after a day and will keep 4–5 days refrigerated.
Serve with:
- Oven-baked Spanish tortilla
- Paella-style brown rice with shrimp and chorizo
- Shrimp cakes with roasted red pepper mayonnaise
- Chorizo beans and rice
- Shrimp in avocado butter
Be sure to try these other delicious chilled soups:
- Watermelon gazpacho
- Mango gazpacho with crab and jalapeño relish
- Chilled cantaloupe soup
- Cold Thai cucumber avocado soup with cucumber relish
Find more soup and stew recipes in the Soup and Stew section of my collection.
Very Veggie Gazpacho (The Best Vegetable Gazpacho)
Equipment
- Wusthof chef knife
- Cutting board
- Glass mixing bowls
Ingredients
- 1 can (46-ounce) tomato or vegetable juice, chilled
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce (or vegan alternative)
- Tabasco sauce, to taste
- Salt and freshly ground black pepper, to taste
- 2 large plum (Roma) tomatoes, seeded and chopped
- 1 large red bell pepper, cored, seeded and finely chopped
- 1 large yellow bell pepper, cored, seeded and finely chopped
- 1 large green bell pepper, cored, seeded and finely chopped
- 1 jalapeño pepper, seeded if desired, finely chopped
- 2 stalks celery, finely chopped
- 1 large English cucumber, seeded and finely chopped
- 1 bunch scallions (white and light green parts only), chopped
- Lemon slices, for garnish
Instructions
- Pour the chilled juice into a large bowl. Add the garlic, lemon juice, white wine vinegar, Worcestershire, Tabasco and salt and pepper to taste.
- Add the chopped vegetables, stir to combine, adjust seasoning if needed and chill for 6–8 hours to let the flavors meld.
Notes
Substitutions:
- Use V-8 or another vegetable juice, or Bloody Mary mix (reduce added heat if using Bloody Mary mix).
- Choose a vegan Worcestershire if avoiding fish-based ingredients.
Tips:
- Make the liquid base first so the flavors can develop before adding the vegetables.
- Chill the tomato juice ahead of time for immediate serving readiness.
Make ahead: Best within 24 hours but keeps 4–5 days refrigerated.
Nutrition
Serving: 8 ounces — Calories: 110 kcal — Carbohydrates: 10 g — Protein: 2 g — Fat: 1 g — Sodium: 72 mg — Fiber: 2 g — Vitamin C: 125 mg (estimates)
Nutritional values are estimates and may vary with ingredients and portion sizes.
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