Spicy Gazpacho

  • Prep Time:
    15 minutes

  • Cook Time:
    0 minutes

  • Yield:
    6 servings


  • 1 medium seedless cucumber finely chopped
  • 3 ribs celery finely chopped
  • 1/2 cup chopped red onion
  • 3 large ripe tomatoes chopped
  • 1 cup loosely packed cilantro, finely chopped plus 6 sprigs
  • 2 large cloves garlic chopped
  • 1 (32 oz.) bottle R.W. Knudsen Family® Very Veggie® Spicy! Vegetable Juice Blend
  • 2 teaspoons chopped jalapeño pepper
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 ripe firm avocado, thinly sliced, for garnish


  1. COMBINE cucumber, celery, onions, tomatoes and cilantro in large bowl. Transfer half the vegetables to bowl of food processor. Add garlic and half the juice blend. Add jalapeño, if desired. Process until smooth.
  2. RETURN mixture back to bowl with remaining chopped vegetables. Add remaining juice blend, lemon juice, salt and pepper. Chill well before serving. To serve, pour gazpacho into soup bowls and garnish with sliced avocado and sprigs of cilantro.

Nutritional Information

Serving Size: 1/6 of recipe
Calories Per Serving: 120
Total Fat Grams: 5g
Calories From Fat Grams: 45
Saturated Fat Grams: 1g
Saturated Fat Grams Percent Daily Value: 5%
Sodium: 780mg
Sodium Percent Daily Value: 33%
Carbohydrates: 17g
Carbohydrates Percent Daily Value: 6%
Dietary Fiber: 5g
Dietary Fiber Percent Daily Value: 20%
Sugars: 8g
Protein: 3g
Vitamin A Percent Daily Value: 40%
Calcium Percent Daily Value: 4%
Vitamin C Percent Daily Value: 45%
Iron Percent Daily Value: 6%

*Percent Daily Values are based on a 2,000 calorie diet.

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