Soup Gazpacho Soup Gazpacho Soup Print Recipe CourseSoup Servings 6 Servings 6 Gazpacho Soup Print Recipe CourseSoup Servings 6 Servings 6 Ingredients 4 1/2 cups spicy vegetable juice 36 ounces, divided 1 medium cucumber chopped (divided) 2 medium tomatoes chopped (divided) 1 Tablespoon granulated sugar 1/4 cup red wine vinegar 2 Tablespoons vegetable oil 1 small red onion finely chopped Garnishes: Chopped hard-boiled egg whites Chopped green bell pepper Chopped fresh onion Chopped cucumber Fresh basil leaves Servings: Instructions Blend the following using a standard blender or immersion blender: 1 1/2 cups vegetable juice, 1/2 of the cucumber, 1 tomato, granulated sugar, red wine vinegar and oil. Add the remaining vegetable juice, cucumber, tomato and red onion to the blender; stir to combine, but do not blend. Cover and chill. Serve very cold with an assortment of chopped garnishes - hard boiled egg whites, fresh green bell pepper, onion, and cucumber. Finish with a sprig of fresh basil leaves.