Chunky Gazpacho

This Chunky Gazpacho Recipe is an easy and summer-worthy way to get more fresh vegetables into your diet. Only 90 calories per cup, and super refreshing!

Gazpacho recipe with avocado


More vegetables. More vegetables. More vegetables.

Here’s an easy and delicious way to get an extra serving or two of these health-boosting foods. Great nutrition and only 90 calories per cup!

Vegetables for Gazpacho Recipe

Beautiful summer vegetables become delicious gazpacho

Gazpacho recipe with shrimp

Serve your gazpacho with shrimp for something a bit fancier.



Celebrate summer with this simple Chunky Gazpacho recipe.Click To Tweet

Chunky Gazpacho

Here's a nutrient-packed, low-calorie summer soup to love. I prepare this on the weekends and enjoy it for meals and snacks for several days. My family prefers a chunky gazpacho, so that's what I make. If you like yours smooth, just keep on processing. Or you might like it mostly smooth with just a bit of chunky veggies. If so, process in batches - one big one made smooth and a small one made chunky. For a creamy texture, add a slice of bread to the mixture and allow it to sit refrigerated for at least 30 minutes before processing.
5 from 1 vote
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Course: Cold Soup
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 9
Calories: 90kcal
Author: Jill Weisenberger MS, RDN, CDE, FAND


  • 1 1/2 pounds ripe tomatoes
  • 1 medium cucumber
  • 1 large sweet onion, peeled
  • 1 1/2 large bell peppers, any color
  • 2 large celery stalks
  • 2 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon rice vinegar
  • 4-6 fresh basil leaves
  • 1/4 - 1 teaspoon sriracha or hot pepper sauce, to taste
  • 1/2 teaspoon ground black pepper
  • 2 (11.5 fluid ounce) cans of tomato juice or vegetable juice, such as V8, divided


  • Cut the vegetables into manageable pieces, usually about 2 or 3-inches each. In a high-powered blender like a Vitamix or a food processor, place all of the ingredients except the vegetable or tomato juice. Add about half of the juice. Process until you have the desired consistency. Add the rest of the vegetable juice. Stir. Taste and adjust seasonings if necessary.


Before serving, sprinkle with your favorite chopped vegetables such as avocado and red onion and some basil or cilantro. Serve with steamed and peeled shrimp if desired.


Serving: 1cup | Calories: 90kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 258mg | Fiber: 2.5g

What’s your favorite way to prepare or serve gazpacho? Do you prefer chunky or smooth?

Jill Weisenberger

Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, is a Nutrition, Culinary & Diabetes Expert, Wellcoach®-certified health and wellness coach, Freelance Writer, Registered Dietitian Nutritionist and Certified Diabetes Educator. She's also the author of four books, including a best-seller. She's a nationally-recognized media expert in high demand for print and online interviews, as well as corporate and one-on-one nutritional counseling. Jill's philosophy is that nutrition science should be understandable, realistic and oh so delicious.

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Like most of my patients and clients, I lead a busy life. You probably do too. Fortunately, you don’t need weeks, days or even hours to start living better and healthier. This blog offers timesaving strategies and bite-sized nutrition and health information. Come by often for tips and inspiration to healthy living – no matter how busy you are. I am a registered dietitian nutritionist offering credible, practical nutrition advice to keep busy people healthy. Yes indeed, we can be both busy and healthy.

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