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Easy-to-Freeze Gazpacho Recipe

Easy-to-Freeze Gazpacho Recipe

At this time of year–late summer–a recipe using ripe tomatoes, cucumbers, onions, peppers, garlic couldn’t be better.

Given the abundance of these vegetables in farmers’ markets and gardens, the recipe here is particularly useful because it is easy to freeze; you can make big batches of it using the harvest’s abundance.

The author of this book notes that her guests always ask for this recipe and can’t believe it came from the freezer.

6 medium tomatoes, peeled, cored, and chopped
5 cups vegetable juice, or 40 ounces canned
2 medium cucumbers, peeled, seeded, and chopped
1 large onion, chopped
1 large green bell pepper, seeded and chopped
1 stalk celery, chopped
1/3 cup red wine vinegar
2 tablespoons olive oil
1 tablespoon fresh dill, chopped
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon hot pepper sauce
1/4 teaspoon coarsely ground black pepper

1. Combine all ingredients and toss until the vegetables are evenly coated with oil, vinegar, and herbs.

2. Pour into two 1 1/2-quart freezer containers. Seal, label well, and freeze for up to 3 months.

3. To serve, thaw in the refrigerator overnight and store chilled. It will keep for 3 days thawed in the refrigerator.

Read more: Food, All recipes, Soups & Salads

Adapted from The Big Book of Preserving the Harvest, by Carol W. Costenbader (Storey Books, 2002).
Adapted from The Big Book of Preserving the Harvest, by Carol W. Costenbader (Storey Books, 2002).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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The Big Book of Preserving the Harvest

150 Recipes for Freezing, Canning, Drying, and Pickling Fruits and now


+ add your own
8:48PM PST on Feb 10, 2013

Thanks, this sounds yummy.

8:32PM PST on Feb 10, 2013


5:39PM PDT on Sep 21, 2012


9:57AM PST on Feb 5, 2012

Thank you for this

3:41PM PDT on May 29, 2011

Sounds fast and nice. Thanks.

2:47AM PST on Jan 20, 2010

Oh I like this recipe - simple, basic, down-to-earth. And, I bet it is just perfectly delicious. I'll have to try it, but first I have to see if I can find any tomatoes worthy of such bliss. I may have to save this until next summer, but I'm going to try some of your other wonderful recipes.

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