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Chunky gazpacho

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  • 4-6 ServingsServings


  • 28 ounce whole tomatoes canned
  • 1 tablespoon red wine vinegar
  • 3 tablespoon olive oil
  • 1 cup tomato juice
  • 1 garlic clove minced
  • .5 teaspoon sugar
  • .5 teaspoon oregano dried
  • 1 celery stalk finely chopped
  • 1 small fresh jalepeno seeded and finely chopped
  • 1/8 teaspoon cayenne pepper dried
  • .5 cup cucumber peeled, seeded, and chopped
  • .5 cup red onion peeled and finely chopped
  • .5 cup green bell pepper seeded and finely chopped
  • 1 avocado peeled, seeded, and diced


Reserve 2 whole canned tomatoes and finely chop the rest.

In a blender or food processor, puree remaining canned tomatoes and liquid with the red wine vinegar, olive oil, tomato juice, garlic, salt, and oregano.

Pour mixture into a large bowl. Chop the 2 reserved canned tomatoes and add them into the bowl along with the celery, jalepeno, cayenne pepper, cucumber, red onion, and green bell pepper. Cover tighly and chill for at least 8 hours or up to 3 days.

Serve cold. Just before serving, mix in avocado.