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. Source: EatingWell Magazine, May/June 2017

José Andrés


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; total fat 14.4g 22% DV; saturated fat 2g; cholesterolmg; sodium 300mg 12% DV; potassium 430mg 12% DV; carbohydrates 7.5g 2% DV; fiber 2.3g 9% DV; sugar 5g; protein 1.7g 3% DV; exchange other carbs 1; vitamin a iu 1363IU; vitamin c 34mg; folate 28mcg; calcium 22mg; iron 1mg; magnesium 22mg.

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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