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From Chef Oonagh Williams of Royal Temptations Catering

Makes about 4 servings.


  • 1 12 oz. can of regular V8 juice
  • ½ lb. ripe tomatoes, peeled and chopped small, retaining seeds and juices for the soup
  • ½ of an English/European cucumber, peeled, halved lengthwise and cut into small pieces. (I don’t deseed. If you do deseed, then you will need more cucumber.)
  • 2 Tbsp. green of green onions (spring onions, scallions), finely sliced
  • 2 Tbsp. chopped fresh parsley
  • ¼ of a ripe red bell pepper, deseeded and finely chopped
  • ¼ of a ripe yellow bell pepper, deseeded and finely chopped
  • ½ cup (about 1 small ear) corn (Tip: If you can grill a fresh ear of corn and then cut off niblets, do that.)
  • 2 Tbsp. olive oil
  • 1 small garlic clove, peeled and finely crushed (optional)
  • ½ to 1 tsp. sugar
  • 1 tsp. white Balsamic vinegar or fresh lemon juice
  • 1/2 cup water, more if needed
  • Salt and pepper to taste
  • 2 Tbsp. fresh basil finely chopped (optional)
  • Several sprigs of fresh lemon thyme, leaves pulled off stems (optional)
  • 1 ripe avocado, halved, stone removed, cut into thin slices (for garnish)
  • Small cooked salad shrimp (for garnish)


  1. Put everything except for avocado and shrimp into 6-8 cup mixing bowl. Cover and refrigerate for several hours.
  2. Taste and adjust seasonings to suit your preferences.
  3. Serve each bowl of chilled soup with a garnish of cooked salad shrimp and sliced avocado as the photo shows. You could also put crab meat on top instead (be careful with imitation crab meat; it may contain gluten). Some cooked asparagus tips.

Tips from Chef Oonagh:

  • Remove the soup from the refrigerator 15-30 minutes before serving.
  • Quantities aren’t set in stone. It all depends on your preference. One essential, though, is ripe tomatoes. You won’t get the same outcome if the tomatoes aren’t very ripe.
  • For variety, throw in some seafood, olives, herbs, nuts, grapes, ham, celery, carrots, white beans or chickpeas.

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