Make-Ahead Freezer Gazpacho

This refreshing summer soup is served chilled. Spice it up by adding sliced jalapeño peppers and cayenne pepper to suit your tastes.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 4 cups tomato juice
  • 3 seedless cucumbers, peeled and chopped
  • 2 red bell peppers, chopped and divided
  • 2 green onions, chopped
  • 1⁄4 tsp. Worcestershire sauce
  • 1 clove garlic
  • 1 Tbsp. fresh basil
  • 2 Tbsp. wine vinegar
  • 1 Tbsp. plus 1 tsp. olive oil


  • Place tomato juice, 2 cucumbers, 1 red bell pepper, green onions, Worcestershire sauce, garlic, basil, wine vinegar and olive oil into a blender or food processor and mix until smooth. Freeze in a freezer bag.
  • Serve defrosted soup chilled and topped with remaining diced red peppers and cucumbers.