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When the weather is hot, I love having a pitcher of gazpacho waiting in the refrigerator. It’s cool, refreshing, packed with vegetables, and somehow tastes even better after the flavors have had a few hours to mingle.
This quick and easy version comes together with canned diced tomatoes and tomato-vegetable juice, so you don’t have to wait for perfect garden tomatoes to enjoy a delicious bowl of gazpacho. It’s one of those recipes that’s as practical as it is flavorful.
I first heard about this recipe from the receptionist at a WeightWatchers meeting I was substituting, then later found a version in the Weight Watchers PointsPlus Power Foods Cookbook (affiliate link). I’ve made a couple of small changes over the years, including using sherry vinegar for a more traditional flavor and occasionally reaching for Spicy V8 when I want a little extra kick.
Whether you enjoy it as a light lunch, a simple appetizer, or a refreshing side dish on a warm summer evening, this chunky gazpacho is an easy recipe you’ll come back to again and again.
Why You’ll Love This Recipe
- No cooking required – Just chop, stir, and chill.
- Ready with pantry staples – Canned tomatoes make it easy year-round.
- Loaded with fresh vegetables – Cool, crisp, and refreshing.
- Perfect for meal prep – The flavor gets even better after chilling.
- Naturally low in calories and WW-friendly – A satisfying way to enjoy more vegetables.
Ingredients & Notes
- Petite diced tomatoes – The smaller pieces create the perfect chunky texture.
- Reduced-sodium tomato-vegetable juice – I sometimes use Spicy V8 for a little extra flavor.
- Red bell pepper – Adds sweetness and color.
- English cucumber – Crisp and refreshing with very few seeds.
- Jalapeño – Optional if you like a little heat.
- Red onion – Adds bite and balances the sweetness of the tomatoes.
- Sherry vinegar – My favorite choice for authentic gazpacho flavor, though red wine vinegar or balsamic will also work.
- Salt – Adjust to taste after chilling.
How to Make Easy Chunky Gazpacho
- Put all the ingredients in a large bowl and stir to combine.
- Cover and refrigerate until chilled, about 4 hours.
- Taste and adjust seasonings, adding more salt, pepper and vinegar, as necessary, before serving
Recipe Tips
- Chill for at least 4 hours before serving.
- Taste again after chilling and adjust the seasoning if needed.
- Dice the vegetables into similar-sized pieces for the best texture.
Recipe Variations
- Make it spicier with extra jalapeño or hot sauce.
- Top with shrimp, crab, avocado, croutons, or feta.
- Add chickpeas, cumin, and raisins for a Moroccan twist.
- Stir in cilantro, cumin, and lime juice for a Southwestern version.
Storage
Store covered in the refrigerator for up to 4 days. Stir well before serving.
How Many Calories and WW Points?
According to my calculations, each generous 1-1/2-cup serving has just 68 calories and 0 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
1 PointsPlus (Old plan)
If you’ve made this Easy Gazpacho Recipe, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Chunky Gazpacho Recipe
Equipment
Ingredients
- 2 cans (14.5 ounces) petite diced tomatoes
- 2 cups reduced sodium tomato-vegetable juice, such as V-8
- 1 red bell pepper, diced
- 1 English cucumber, diced
- 1 jalapeno pepper, ribs and seeds removed, minced
- 1 cup minced red onion
- 1 tablespoon sherry vinegar
- 1/4 teaspoon salt
Instructions
- Put all the ingredients in a large bowl and stir to combine.
- Cover and refrigerate until chilled, about 4 hours.
- Taste and adjust seasonings, adding more salt, pepper and vinegar, as necessary, before serving
Notes
(Must be logged into WW on a smartphone or tablet.) 1 PointsPlus (Old plan) My modifications: I didn’t have a jalapeno, but I did have spicy V-8, so I used it instead of the low sodium kind and thought it was great. I also used sherry vinegar instead of the suggested balsamic, but feel free to substitute whatever kind of vinegar you like best. To make this a more filling “main dish” it would be great to add top it with a few cooked shrimp.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers PointsPlus Power Foods Cookbook (affiliate link)
Old family favorite! So tasty and low-cal! I serve with fresh tomatoes, cucumber, bell pepper, and green onions for crunch. And of course, a dollop of sour cream! The buillion gives the gazpacho extra richness and flavor.
I make this every summer – multiple times!
I haven’t made this yet but hope to….I can’t find sherry vinegar. I love the flavor of sherry in anything so hoping to find some soon.
In the meantime, red wine vinegar would be a good substitution. ~Martha
My son, who has always loved gazpacho, and who is away to college has just discovered the how quick and easy it is to make gazpacho.
I agree 100% – it is only worth eating during the peak of tomato season. A seasonal favorite! Thanks for including my recipe in your links! 🙂
I’m a big fan of gazpacho, but I agree, it’s not worth making it unless you have the freshest, ripest in season tomatoes. Wish I had a bowl right now!
Beautiful. I am also considering joining weight watchers. It will help keep me sane 🙂
Thanks, Ansh. Weight Watchers is one of the best things I’ve ever done for myself. It’s the sane, sensible approach to weight loss. I’ve come to think of my meetings as 30 minutes of sanity and grounding in what otherwise can be a crazy, extreme, out of control food world 🙂
I’m sending this to my sister Helen; she’s recently gone on WW.
Beautiful!
Thanks, Alyce! I hope your sister enjoys it. I actually modified my leftovers into a Moroccan gazpacho, adding
some spices, chickpeas and raisins that I plan on posting about soon.