Print Recipe

Cut-Up Soup (Gazpacho)



  • 3 to 4 very ripe tomatoes, finely diced
  • 2 cucumbers, finely diced
  • 2 ribs celery, finely diced
  • 3 scallions, finely diced
  • 3 to 4 cloves garlic, mashed
  • 1 (64 ounce) can vegetable juice
  • 1/2 teaspoon hot pepper sauce
  • Salt and pepper, to taste


  1. Mix all diced or processed vegetables in a large mixing bowl.
  2. Stir in the rest of the ingredients.

Makes 2 quarts.

Keeps in the refrigerator for several days.

For an alternative taste, add up to 1 cup frozen or canned whole-kernel corn, drained, and 1 to 2 tablespoons chopped green chiles.


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