Mia’s Spanish Gazpacho

5 from 1 review

My mother learned to make gazpacho as a young bride in Venezuela. This Latin American traditional cold soup is a favorite in our family. Fresh, healthy, and beaming with flavor Spanish gazpacho is always a welcome addition to our supper table.


  • 1 (14 oz) can diced tomatoes
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped cucumber, seeds removed
  • 1/4 cup finely chopped onion
  • 1 teaspoon snipped parsley
  • 1 teaspoon snitpped chives
  • 1 small clove garlic, minced
  • 23 Tablespoons wine vinegar
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 teaspoon Worcestershire
  • 2 cups tomato juice


  1. Combine all ingredients in glass or stainless steel bowl. Cover and chill thoroughly, at least 4 hours. Serve in chilled cups. This recipe is one from where we lived in South America. We’ve never found one better and our guests agree. Recipe only serves 2-4, so I always double.