Cool Red Gazpacho

Cool Red Gazpacho | ChopChop


If you like salsa, you'll like gazpacho. Sometimes called a liquid salad, gazpacho come from Spain but is served in Portugal and Latin American countries too! 


Hands-on time: 25 minutes
Total time: 2 hours, 30 minutes
Makes: 4 Servings

Kitchen Gear: 

Cutting board
Sharp knife (adult needed)
Mixing bowl
Wooden spoon or fork
Food processor or potato masher
Measuring spoons
Measuring cup


English or regular cucumber or 2-3 kirby cucumbers, washed or peeled, and diced
large ripe tomato, cored and diced
small red or yellow onion, peeled and chopped
red bell pepper, seeded and diced
garlic cloves, peeled and finely chopped
1 tablespoon
olive oil
1 tablespoon
red wine vinegar
1 1⁄2 cup
tomato or V8 juice
1⁄2 cup
ice water
1⁄2 teaspoon
1 teaspoon
fresh dill or 1 tablespoon fresh cilantro or basil leaves
1 tablespoon
crumbled feta cheese
1 tablespoon


Wash your hands with soap and water, then gather all your kitchen gear and ingredients and put them on a clean counter.

  1. Put the diced cucumbers, tomato, onion, bell pepper and garlic into the mixing bowl and mix them together with the spoon or fork.
  2. With the help of your adult, get the food processor ready by carefully putting the steel blade in place, put half the gazpacho mixture into the processor and put the top on tightly. (if you don't have a food processor, you can mash everything together with a fork or potato masher.)
  3. Press the "pulse" button on the processor 2 or 3 times, or until all the ingredients are chopped up even more, but not so much that you make the mixture smooth.
  4. With the help of your adult, remove the top of the food processor (be careful of the blade) and pour the mixture back onto the bowl. Carefully put the blade in the sink.
  5. Add the olive oil, vinegar, tomato or V8 juice, water and salt to the bowl and stir everything together.
  6. Cover and refrigerate at least 2 hours and up to overnight.
  7. Add the toppings just before serving.


Did you know? Want to try different colored tomatoes? Orange, green, and yellow tomatoes have just as much of the good-for-you stuff as the red ones do.