Gazpacho is a delicious way to eat more veggies. Think of it as a vegetable smoothie. Not only does Chef José Andrés keep a pitcher of this healthy gazpacho recipe in his refrigerator all summer, it's also served at Beefsteak, his chain of vegetable-driven restaurants.

José Andrés
Source: EatingWell Magazine, May/June 2017


Recipe Summary

15 mins
12 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Combine tomatoes, cucumber, bell pepper, garlic, oil, vinegar and salt in a large bowl. Cover and refrigerate for at least 12 hours and up to 1 day.

  • Transfer the mixture to a blender and blend until smooth. Serve topped with a little olive oil and chopped vegetables, if desired.


To make ahead: Refrigerate blended gazpacho for up to 3 days; stir well before serving.

Nutrition Facts

162 calories; protein 1.7g 3% DV; carbohydrates 7.5g 2% DV; dietary fiber 2.3g 9% DV; sugars 4.8g; fat 14.4g 22% DV; saturated fat 2g 10% DV; cholesterolmg; vitamin a iu 1362.6IU 27% DV; vitamin c 34.2mg 57% DV; folate 28.3mcg 7% DV; calcium 22mg 2% DV; iron 0.5mg 3% DV; magnesium 21.7mg 8% DV; potassium 430.1mg 12% DV; sodium 299.5mg 12% DV.

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Rating: 5 stars
So easy and refreshing especially in the summer with home grown tomatoes. This is my go to gazpacho recipe! Read More