Name: Refreshing, No-Cook Gazpacho
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 3 stalks celery ((diced)); 1 zucchini ((diced)); 1 seedless cucumber ((diced)); 4 cups tomato juice; 2 cloves fresh garlic ((minced)); 3/4 medium red onion ((diced)); 1/4 cup red wine vinegar; 2 TBSP sugar; 1/4 cup olive oil; 2 TBSP hot sauce; 1 TBSP celery salt; 1 TBSP garlic salt; 6 cocktail tomatoes; salt and pepper ((to taste)); chives ((garnish))

This classic Gazpacho Recipe is a super refreshing soup that requires no cooking and is chock full of healthy herbs, spices, and veggies! It’s the perfect dinner idea to help you cool down after a long summer’s day!

Refreshing No-Cook Gazpacho Recipe

Scroll to the bottom for the printable version of this recipe!

Ingredients

3 stalks celery (diced)
1 zucchini (diced)
1 seedless cucumber (diced)
4 cups tomato juice
2 cloves fresh garlic (minced)
3/4 medium red onion (diced)
1/4 cup red wine vinegar
2 TBSP sugar
1/4 cup olive oil
2 TBSP hot sauce
1 TBSP celery salt
1 TBSP garlic salt
6 cocktail tomatoes
Salt and pepper (to taste)
Chives (garnish)

This Gazpacho Recipe is loaded with spicy flavors and chunky vegetables for a wholesome meal that is both filling, yet light, and reinvigorating!

No-Cook Gazpacho Instructions

Before you can start on your gazpacho, you’ll first need to gather your tools. For this recipe, you’ll need:

Blender
Large food container/bowl with lid

That’s it!

1.) Blend Ingredients

In your blender, combine half of the celery, onion, zucchini, cucumber, 2 cups of tomato juice, garlic, red wine vinegar, olive oil, hot sauce, sugar, celery salt, and garlic salt.

Pulse until well blended.

2.) Add Remaining Ingredients & Blend Again

Add the remaining tomato juice to blender and pulse to combine. Then, add the remaining celery, cucumber, diced tomatoes, and zucchini. Only pulse once or twice to keep it chunky.

Season with salt and pepper to taste.

3.) Chill Gazpacho & Serve

Refrigerate the Gazpacho for at least 1 hour before serving so it’s nice, cold, and and all of the flavors have meshed well!

Serve with sour cream and chives as garnish.

And there we have it! A Refreshing No-Cook Gazpacho Recipe that’s THE. BOMB. for summer!

Don’t forget to check out some of MomDot’s other summer favorites before you go:

Be sure to leave a rating or comment if you enjoyed the recipe!

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Refreshing, No-Cook Gazpacho

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

This No-Cook Gazpacho Recipe is the perfect summer dinner idea that's chock full of healthy veggies, herbs, and spices!

Course: dinner

What You Need

3 stalks celery (diced)
1 zucchini (diced)
1 seedless cucumber (diced)
4 cups tomato juice
2 cloves fresh garlic (minced)
3/4 medium red onion (diced)
1/4 cup red wine vinegar
2 TBSP sugar
1/4 cup olive oil
2 TBSP hot sauce
1 TBSP celery salt
1 TBSP garlic salt
6 cocktail tomatoes
salt and pepper (to taste)
chives (garnish)

Instructions

Blend Ingredients

In blender, combine half of the following ingredients: celery, onion, zucchini, cucumber, 2 of the 4 cups of tomato juice, garlic, red wine vinegar, olive oil, hot sauce, sugar, celery salt, and garlic salt.
Pulse until well blended.

Add Remaining Ingredients & Blend Again

Add the remaining tomato juice to blender and pulse to combine. Then, add remaining celery, cucumber, diced tomatoes, and zucchini. Only pulse once or twice to keep chunky.
Season with salt and pepper to taste.

Chill Gazpacho & Serve!

Refrigerate Gazpacho for at least 1 hour. Serve with sour cream and chives as garnish.

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