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Tangy Gazpacho

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Cool off with a tangy gazpacho, infused with Florida grapefruit and cucumber for a refreshing, chilled soup.

tangy gazpacho in a bowl



  • 2 whole red Florida Grapefruit, peeled and chopped
  • 1 cup diced hot house or English cucumber
  • 1 cup chopped grape tomatoes
  • ½ cup sliced green onions
  • ½ cup diced red bell pepper
  • ½ cup diced yellow bell pepper
  • 1½ cups tomato juice
  • 1 cup 100% Florida Grapefruit Juice
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon chili powder
  • ½ to 1 teaspoon hot pepper sauce
  • ½ teaspoon coarse salt
  • ½ teaspoon black pepper
  • Fresh grapefruit segments for garnish, optional
  • ½ avocado, peeled and chopped for garnish, optional
  • Cilantro sprigs for garnish, optional
Tangy Gazpacho Nutrition Facts



1. In large bowl, combine all ingredients except avocado; stir gently to combine. Cover and chill until very cold. Serve in chilled bowls; garnish with grapefruit segments, avocado and cilantro, if desired.

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