By Chef Alli

Chunky Summer Gazpacho

chunky summer gazpacho


  • 2 cups tomato juice 
  • 1/4 cup good-quality olive oil
  • 1/4 cup red wine vinegar
  • 1-2 tsp. granulated sugar
  • 3-4 medium tomatoes, peeled and finely chopped
  • 1 clove garlic, crushed 
  • 1/2 cup chopped, seeded and peeled cucumber
  • 1/3 cup finely chopped red onion


In a large bowl, combine the tomato juice with the oil, vinegar and sugar; stir in the vegetables. 

Cover and refrigerate the gazpacho, chilling for at least eight hours before serving. 

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  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to