A light, cooling soup that is ideal for summer. This recipe is always a hit when I bring it to outdoor gatherings in the summer.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 6 hrs |
| Total Time: | 6 hrs 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups tomato juice
- 2 beef bouillon cubes
- 1 large tomato, chopped
- ½ cup chopped cucumber
- ¼ cup chopped green bell pepper
- 6 tablespoons chopped onion
- 1 tablespoon chopped celery
- ¼ cup red wine vinegar
- 2 tablespoons vegetable oil
- 1 ½ teaspoons Worcestershire sauce
- 1 dash hot pepper sauce (such as Tabasco®) (Optional)
Instructions
- Bring the tomato juice to a simmer over medium-high heat. Stir in the beef bouillon cubes until dissolved, about 5 minutes. Remove from heat and add the tomato, cucumber, bell pepper, onion, celery, red wine vinegar, vegetable oil, Worcestershire sauce, and hot pepper sauce. Cover and chill for 6 to 8 hours before serving.
Reviews
I added some crushed garlic for a little extra added flavor. Thought it was a good addition.
This is my favorite! I have made it for years. From the old Betty Crocker cookbook.
Since loosing my old Betty Crocker cookbook I’ve been SOOOO missing this recipe!!! Thank you so much for posting this!
This is the best recipe I’ve ever tried. The beef boullion is exactly what is needed in the soup. I serve it with crab meat or shirmp and a dollup of sour cream. Really, really good!
Vickie C. The name should be changed to give Betty Crocker credit for this wonderful recipe. I have made it for many years and love how easily you can make it and add to and modify it to your taste. It is the only thing I love about hot weather!
I had this at a friends house and loved it, I never had gazpacho before. She showed me the recipe and had to make it, was very easy and fun to make. Since it did not have a photo I took one and added it to this great recipe.
This is the old Betty Crocker recipe that I made for decades until I had to throw the book away when it was finally falling apart at the seams. I always reduced the vinegar by one half due to the overall acidity. The recipe scales very well and lends itself to reducing or increasing the fresh vegetables, based on your tastes. Crisp croutons are a good final addition at the table. Thank you for bringing back the best gazpacho recipe I’ve ever made.
This RECIPE IS FROM AN OLD BETTY CROCKER COOKBOOK. IT’S QUICK AND EASY. I MAKE IT IN THE MORNING AND IT IS READY FOR DINNER. I ADD MORE OF THE VEGETABLES BECAUSE I LIKE MINE VERY CHUNKY