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Gazpacho without onion recipe

Gazpacho without onion recipe

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  • Recipes
  • Dish type
  • Soup
  • Chilled soup
  • Gazpacho

Many gazpacho recipes call for raw onions which I do not like at all but watermelon gazpacho often contains very little or no tomatoes. I experimented with both and this is just the right combination for me, without onion but with a good amount of tomato and a hint of sweetness from the watermelon.

3 people made this

IngredientsServes: 4

  • 1 large cucumber
  • 450g seedless watermelon, diced
  • 2 medium large vine tomatoes, chopped
  • 1 fresh green jalapeno chilli, seeds removed and chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons sherry vinegar
  • salt and pepper
  • crumbled feta cheese for sprinkling

MethodPrep:10min ›Extra time:3hr › Ready in:3hr10min

  1. Cut the cucumber in half lengthwise. Scape out the seeds with a grapefruit spoon. Cut cucumbers in chunk but do not peel (best to use a non treated cucumber).
  2. Puree cucumber, melon, tomatoes and chilli in your blender. Add oil and vinegar and season to taste with salt and pepper. Refrigerate for several hours. Serve chilled sprinkled with feta cheese.

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Spicy Gazpacho - A Healthy Vegan Appetiser

This traditional cold Spanish soup is perfect as a cold appetisier on a hot summer's day. If you've never tried a chilled soup like this spicy gazpacho before then I'm sure you'll be surprised. It's fresh and full of flavour including a spicy kick from the jalapenos.

When I was younger I remember hearing about gazpacho and wondering who on earth would want to eat a cold soup? I think I imagined a cold Heinz-style tomato soup and decided I had to avoid it at all costs!

It was only as an adult when I couldn't avoid it and ended up having to eat it that I discovered just how wrong I'd been! It was nothing like the wierd cold mixture I'd imagined.

I immediately fell in love with the vibrant flavours of fresh salad vegetables with that tangy kick of vinegar. Even without any chilli heat it was something special but the added jalapenos in this version make it extra special. I love spicy recipes and this gazpacho definitely makes me happy!


This recipe for Gazpacho is a well balanced slightly chunky version combining fresh garden tomato, cucumber, peppers, along with acid from lemon and lime juice.


  • 6 large ripe red tomatoes, peeled* and chopped (about 3 - 4 cups)
  • 1 1/2 cups chopped peeled and seeded cucumber
  • 1/2 cup diced red onion
  • 1 red bell pepper, seeded and diced (about 3/4 cup)
  • 2 Serrano peppers, diced (or other hot pepper, such a jalapeno) or to taste
  • 1 large clove garlic, pressed or finely minced
  • 1 (6-ounce) can tomato juice
  • Juice from one lime
  • juice from one lemon
  • 4 dashes Tabasco
  • Salt to taste
  • Garnishes (optional)
  • Diced avocado
  • Diced fresh cucumber
  • Diced red onion
  • Diced tomato
  • Diced red bell pepper
  • Fruity Olive Oil
  • Lime wedges
  • Additional Tobasco


Step 1

Place the tomato, cucumber, onion, red bell pepper, Serrano pepper, and garlic along with a good pinch of salt, into the work bowl of a food processor, process, using on/off pulses until the contents are liquidy but not liquified. you still want some texture. Add the can of tomato juice along with the lime and lemon juices with a few dashes of Tabasco pulse once or twice until mixed in, taste, and add salt as needed. Pour into a covered container and allow to sit in the refrigerator for a few hours at least to allow the flavors to develop. When ready to serve, stir and taste for heat, and salt. Adjust to taste. Serve in chilled bowls with garnishes as desired.


Allow the soup to sit in the refrigerator at least an hour, best overnight.

Nutrition Information:


Serving Size:

Nutritutional values are based on the soup only. Garnishes are excluded from the calculation. The values may not be 100% accurate

Ingredient Notes, Tips, and Substitutions

1) Sage – Mint’s Slightly Stuck-Up Cousin. Sage is an evergreen shrub that is very closely related to mint. However, in almost direct contrast to the cool, sweet, and refreshing flavor profile of mint, sage is pungent, earthy, and warming. Whereas mint is somewhat one-dimensional and easily overpowering, oftentimes insisting on being the star of the show in whatever recipe it appears in, sage is complex and complementary as opposed to demanding attention. Sage enhances flavor, mint ‘is’ a flavor. In terms of fresh versus dried sage, like most herbs sage retains much of its flavor through the drying process but loses its ‘brightness.’ This, as with almost all herbs, tends to concentrate its flavors to the point of exaggeration. Again, as with most herbs, fresh sage is generally preferable to its dried counterpart wherever possible.

2) Sam’s Fresh Salsa – Why You Should Try It. I’m of the opinion that fresh, natural ‘everything’ is the best way to go in the kitchen, and that’s why I love Sam’s Salsa. Sam’s Salsa is produced with no artificial ingredients, no preservatives, and no additives, and they’re Clean Label certified. The first thing my son said when he tried this salsa is “I love how fresh and clean tasting it is,” and honestly I think that’s the best way to describe it. Yes, you have all of the expected salsa flavors, from jalapenos to tomatillos, but above all you’ve just got a really fresh and clean tasting salsa – and that’s what salsa should be. So. with all of that said, try Sam’s Salsa, you won’t be disappointed. Sam’s Salsa comes in several varieties, include Red, Green, and Watermelon Jicama.

3) Fresh Oregano vs Dried. In an unusual twist, dried oregano is generally preferred in the kitchen over its fresh counterpart – although there are exceptions. The one word you’ll likely always come across when reading about fresh oregano is ‘pungent,’ and occasionally ‘intrusive.’ Fresh oregano has a tendency to steal the limelight. For this reason, it’s at home in recipes with ‘powerful’ ingredients, or where other fresh ingredients are present. Things like Greek salads, whole roasted fish, grilled lamb, heavy sauces, or in herbal mixes for use in stuffing scored pork shoulders. In other words, recipes that aren’t ‘gentle’ or light. For virtually all other uses, dried oregano is preferable, since the drying process mellows it dramatically – which is almost the polar opposite of what happens with other dried herbs, where the drying process has a tendency to ‘concentrate’ rather than mellow the herbs’ most prominent qualities. For that reason, we’re using dried oregano in today’s gazpacho.

4) Fresh Basil vs Dried. As with most herbs, fresh basil and its dried counterpart are ‘usually’ but not always safe substitutions for one another. I’m using fresh basil today to achieve a ‘bright licorice’ or ‘anise-like’ flavor – but both of these flavors are entirely absent in dried basil, where a slightly ‘mintier’ flavor dominates. Furthermore, fresh basil has powerful aromatics that are reminiscent of a bright summer garden in full bloom, whereas dried basil boasts an earthier, vaguely ‘darker’ herbal aromatic profile.

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Recipe Summary

  • 1 onion, finely chopped
  • 1 cucumber, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 3 stalks celery, finely chopped
  • 2 (14.5 ounce) cans whole peeled tomatoes
  • ½ cup tomato juice
  • 2 tablespoons white vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon crushed garlic
  • salt and ground black pepper to taste

Combine onion, cucumber, green bell pepper, yellow bell pepper, red bell pepper, celery, tomatoes, tomato juice, vinegar, olive oil, and garlic in a large bowl. Blend tomatoes with an immersion blender until mostly smooth. Season with salt and black pepper. Chill in refrigerator to blend flavors, at least 2 hours.

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This is pretty good. Not too labor intensive. Tasty. I ended up choosing to use the emulsion blender. It makes A LOT of gazpacho.

Yum! But makes a ton! I made this for a party of 9. Still have so much left over. Would cut in half next time. I emulsified it slightly but left it a bit chunky all the same.

What fresh ingredients in a cold soup/drink on a hot summer day can do is called 'perfect'.

This is a very easy recipe to prepare. It came out very tasty. I served in double shot glasses with a wedge of swiss cheese as garnish for an appetizer at a party. I would make this again. Everyone love it.

I just loved it! very simple to make and fast :) And of course it is delicious. (made without broth)

Love this recipe. Was intrigued by positive reviews and use of egg. Used 1/2 the amount of olive oil and panko bread crumbs. No beef broth and 3 12oz cans of v8

Excellent recipe. Definitely don't need the beef broth. I added croutons instead of plain breadcrumbs. But mine were flavored which I wish they hadn't been. Works as thickening agent.

I forgot to add that for a fun spin, I served it in chilled shot glasses with a triangle shaped wedge of Swiss cheese.

I found this recipe to be very tasty. I did not embellish on the recipe.

I used panko breadcrumbs which is my opinion is the only acceptable sub for fresh. It was perfect.

Fabulous - Have made many variations of gazpacho and this is great as is but also very versatile to make changes to. I added basil but cilantro would also be good for a latin flair. I substituted canned diced tomatoes and it was still great with lots of time saved.I didn't have red wine vinegar so used just plain distilled vinegar and it was still great. I would not skimp on the EVOO - I think it really adds to the richness and flavor. I too added sriracha instead of tabasco. It adds the heat without changing the flavor. I finished it with a splash of EVOO and sour cream, but also tried plain greek yogurt and just as good with half the calories and lots more protein. Will definately make again.

This is an excellent gazpacho. The egg/garlic mix took me by surprise, but the hard boiled egg and garlic are excellent with this soup. A couple changes you might want to consider, especially if you're counting calories. " Leave out the oil and you can leave out the breadcrumbs. The breadcrumbs hold together the oil, vinegar and tomato/vegetable mix but wouldn't be necessary without the oil. " Don't use Italian breadcrumbs as they're flavored with oregano which changes the flavor of the soup. " I peeled and cored the plum tomatos before I used them. I can't imagine using the tomatos with the skin on and core in. (Yuk.) If it's the middle of winter and you can't find good tasting fresh plum tomatoes, by all means use canned. " I substituted a sweet onion for a red one. My supermarket only had red onions the size of a melon, so I opted for a different onion. Don't use yellow onions, however, as they're a bit stringent. " I left out the beef broth. IMHO, it isn't a true gazpacho with beef broth. It would also really thin the mixture. As the author of this recipe correctly states, this should be an optional ingredient. " Go easy on the salt until you taste the mixture at the end. Commercial tomato juice contains a LOT of salt, so taste before you season. You might also want to consider V8 instead of plain tomato juice.

Great recipe, although I can't say I followed it faithfully. I eyeballed the veggie ingredients, and used a food processor to chop everything. I didn't add the optional beef broth or the Tabasco. Threw in a seeded jalapeno. I used slightly more lemon juice and slightly less Worcestershire than called for (e.g., to taste), and added tomato juice to desired consistency (roughly 20 oz). I plan to adjust seasonings after the flavors meld in the fridge for 24 hours. Didn't give it four forks because I'm still chasing the elusive taste of my first gazpacho, which I had in Spain

15 years ago. Blew my teenage mind (and tastebuds). I've been craving it ever since.

When I saw "egg" as the first ingredient, I was taken aback. But after so many 4-fork reviews, I had to try this. Wowie! Excellent. This will definitely be on the menu as often as I feel the need for gazpacho (it's often). Yum yum.

Came out great! Perfect food for this heatwave! Made some adjustments, two hard-boiled eggs, tomato puree instead of juice, vegetable broth instead of beef, Thai fish sauce instead of Worcestershire sauce (more subtle).

I did not care for this recipe. The worcestershire sauce adds dark undertones that overwhelm the subtle flavors of the fresh vegetables.

Finally! After trying others, his is the recipe I've wanted for gazpacho -- bursting with flavor. Absolutely don't skimp on the olive oil, and use quality EVOO. I blended it before putting in the tomato juice, and the bread crumbs add a great consistency. This will become a staple.

YUM yum yum. I used the same ingredients, but blended them all for a smooth, more tradition gazpacho. I used grape tomatoes, and left out the beef broth. These flavors are absolutely the perfect gazpacho. Don't skimp on the olive oil.

OMG! Made this for a dinner party last night--everyone loved it. My husband and I just had two bowls each for lunch--it's even better the second day. The only changes I made--I used two eggs with the garlic and I halved the olive oil. Did not need to add salt. I would recommend letting it chill and then check to see if you need salt. Perfect for summer.

fantastic. i followed the recipe for the most part. my modifications: sambal/sriracha for the additional heat (i added some tobasco too). instead of beef broth, i used organic beef base (from costco) which added more depth of flavor to the soup. i opted for the low sodium version of tomato juice and used the 64 oz bottle and added a bit more cucumber and red onion and used 1 full lemon. your call depending on how runny/chunky/acidic you want your soup to be. Also, I didnt dice anything. I used some of the tomato juice and rough chopped all the veggies and pulsed in my food processor. Final twist, added dill and horseradish for a scandinavian/e.euro flavor.

delicious! make ahead if possible as the longer it sits the better it tastes.

Oh man! This is so good! I followed the recipe mostly as written, except I used half of the broth and half of the tomato juice called for (and it was plenty soup-like). I added a diced jalapeno for some extra oomph. I really like the addition of the egg/garlic mixture! Adds to flavor and consistency. Unlike some others here, I didn't bother with homemade breadcrumbs. Used regular old crumbs from a can and it turned out super good! Will be making again (and again).

Most amazing recipe! I don't care if it's a true gazpacho, this soup is great. I used V8 as others suggested, only a drizzle of olive oil, a few sprays of Bragg's Aminos instead of Worcestershire sauce (keep it vegetarian!), added a tiny bit of serrano chili, and used cilantro because I don't like parsley. Otherwise, followed directions exactly and my husband and guests raved about it. Very easy. It will definitely become a staple for us.

Classic Gazpacho Recipes

Raichlen&rsquos Gazpacho on Fire

Master griller Steven Raichlen makes this gazpacho by laying the vegetables directly on hot coals (F&W adapted the recipe for a gas grill). This cooking method imparts a smoky flavor to his vibrant soup.

Classic Gazpacho

Chef Trey Foshee refines a classic gazpacho recipe by pureeing the soup in his Vita-Mix blender until silky and smooth. For gazpacho with a little crunch, serve with diced tomatoes, cucumbers and red peppers, or some crostini on the side.

Rustic Gazpacho

This is a chunky version of Spain’s most popular soup. If you prefer a smoother variety, puree it and pass it through a food mill or coarse sieve.

Buying the Ingredients

A traditional gazpacho recipe hailing from the Andalusia region of Spain contains stale bread, tomato, cucumber, bell pepper, onion, olive oil, garlic, and wine vinegar.

This gazpacho recipe stays true to tradition while adding in hemp seeds in place of the bread. Hemp seeds, which are an excellent source of protein and fatty acids, give this gazpacho a slightly nutty flavor and delicious texture.

Because the majority of these ingredients are readily available at the farmers market throughout the summer, head there first for your shopping!

When choosing organic produce for this recipe, look for organic tomatoes and red bell peppers, both of which fall on the Environmental Working Group’s Dirty Dozen list for 2017. Although the recipe calls for plum tomatoes, switching them out with local and organic heirloom tomatoes is a delightful idea.

Another reason to choose organic tomatoes? They offer more nutrient bang for your buck. A 2013 study published in PLOS ONE found that organic tomatoes, as opposed to conventional ones, contain significantly more phytochemicals such as vitamin C and total phenolic compounds, including lycopene. Lycopene is associated with anti-inflammatory and antioxidant effects in the body – eat up!


I’ve always loved this tomato vegetable soup, and whenever I’m in this part of the world, I overload my system with the goodness of sweet tomatoes, olive oil, garlic, cucumber and peppers. It’s hard not to – you can get it in every cafe, restaurant, and supermarket in sight. And unlike many recipes suggest, gazpacho soup is often made without bread which makes it a light and healthy dish.

There are many variations of gazpacho soup other popular versions use more red peppers (known as salmorejo) or almonds (known as ajoblanco). All of them make my mouth water but today I wanted to share a recipe for a more traditional, tomato-based gazpacho soup that is a consolidation of many types I’ve tried on the road and at home, plus my own little twists. This soup has NO BREAD!

Make-ahead tip: I like to make a bit batch to keep in Mason jars in the summer for a quick lunch or dinner starter. The soup should last for 3-4 days in the fridge. It doesn’t freeze well in my opinion and is best consumed while fresh.

What Ingredients Are In Puerto Rican Gazpacho?

Puerto Rican gazpacho features salt cod, known Bacalao (pronounced [bah-kah-LAH-oh]). Bacalao is the Spanish term for dried and salted codfish. After the fish has been cleaned and eviscerated, it is salted and dried. It’s then sold whole or in fillets, with or without the bone. Before consuming it, the fish needs to be rehydrated and the excessive amount of sodium reduced by soaking and changing the water several times over many hours.

Once the salt has been removed from the cod, it’s boiled until tender, cooled, and combined with fresh tomatoes, white onion, ripe avocadoes, olive oil, and a splash of vinegar. This dish is super simple, yet packed with flavor.