P90X Recipes > Soups and drinks > P90x Gazpacho Recipe

P90x Gazpacho recipe

Ingredients Needed

  1. Crushed Tomatoes (Canned) (900.0 g)
  2. Tomato Juice (3.0 cup)
  3. Hothouse Cucumbers (3.33333333333333 cup)
  4. Carrots (0.5 cup)
  5. Green Bell Peppers (0.75 cup)
  6. Red Bell Pepper (1.0 medium pepper)
  7. Red Onions (100.0 g)
  8. Shallots (Raw) (2.0)
  9. Roasted Garlic Cloves (1.0 serving)
  10. Red Wine Vinegar (11.0 tbsp)
  11. 100% Lemon Juice (32.0 tsp)
  12. Paprika (1.0 tsp)
  13. Basil (0.25 cup)
  14. Italian Parsley (0.25 cup)
  15. White Pepper (0.25 tsp)
  16. Tabasco Sauce (1.0 tsp)
  17. Oregano (0.25 cup)


This cold classic salsa like soup comprises of a delightful—and healthy—combination of the finest and freshest vegetables, perfect for a warm day!

  • Wash all the vegetables needed for this recipe these will be the cucumbers, carrots, and red bell pepper.
  • After washing, peel the cucumbers and carrots. The cucumbers and carrots need to be sliced into cubes.
  • Slice the bell peppers in half, and then take out the seeds. After doing so, slice the seeded bell peppers also into cubes.
  • You can also rough chop the shallots and garlic for this recipe.
  • Once everything has been sliced, gather all the vegetables and tubers in the food processor or blender. Combine the tomatoes, tomato juice, cucumbers, carrots, green and red peppers, onion shallots and garlic until desired consistency is achieved.
  • As soon as the vegetables have been processed, you can now add in the vinegar and lemon juice. Continue to blend until you have reached your desired gazpacho consistency. Just a tip: This soup needs to be a little thicker than the ordinary soup. It should be smooth and foamy too.
  • After you have mixed all the vegetables and liquids together, we can now season the soup. Dash the paprika and white pepper, add the chopped leaves (fresh oregano, basil and Italian parsley) and then continue to combine all the ingredients to blend in all the flavors. Lastly, pour in a few drops of Tabasco sauce. Cover and refrigerate the soup.
  • If you have guests coming over, you can make this at least 2 hours before they arrive. Immediately pop in the refrigerator and pull it out when you’re ready to serve. You can use in cold bowls, shot glasses, or ramekins to serve. If desired, garnish the soup with mint and cilantro leaves.

    Dry vs Fresh Herbs: Dried herbs have a more concentrated flavor as compared to the fresh ones. If fresh herbs aren’t available, you can substitute them with the dried ones. Keep in mind that the ratio of dried to fresh herbs is 1 to 3. Dried herbs can stand longer cooking times as the fresh ones start to wilt when exposed to heat, they still don’t have the purity of flavor of the fresh herbs. You can ensure when dried herbs are still edible when they are green in color, not faded though and crushing them to make sure they still have a strong aroma.

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Nutritional Information for 1 Serving

  • Calories


  • Fat


  • Carbs


  • Protein