How to imitate worchestershire sauce??

@ Susan, cool! I just googled that one; I decided not to make it, but you have inspired me to at least think that I would have great results if I ever decide to!

I remember seeing a recipe to make your own and it had a billion ingredients; I don't think there's a perfect substitute because that's the beauty of worchestershire sauce - the company already did the hard work for you to make a complex sauce. However, you might try looking at the ingredients in a homemade worcestershire sauce and seeing if you have any of them in your fridge to add to your gazpacho (this may work out to your liking, or may not); for example, I found one online that contains these ingredients:

1/2 cup malt vinegar
1/2 cup apple cider vinegar
1/2 cup blackstrap molasses
1/4 cup naturally fermented fish sauce (find it here)
2 tablespoons tamarind paste
1 tablespoon naturally fermented soy sauce
3 tablespoons onion juice, or 1 teaspoon dehydrated onion
1 teaspoon ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
2 shallots, finely minced
4 cloves garlic, finely minced
1 teaspoon freshly grated ginger
8 anchovies, minced
Juice of 1 lime

i would suggest a vegetarian would like a substitution for both worchestershire sauce (contains anchovies which are a fish) and fish sauce (which contains fish). if this is the case, i would imagine a vegan or vegetarian web site might have recipes for substitutions.

Soy sauce and perhaps a drop or two of fish sauce might be ok substitutes. My sister-in-law happens to be allergic to fish and shellfish (and anchovies, which Worchestershire contains. So when I make fifteen pounds of beef jerky for Christmas gifts, she couldn't have any. Now I marinate a small batch just for her without it. For people with severe reactions like that, they'd never know; I sure didn't.

Here's an interesting thread on this subject:

https://food52.com/hotline/6351-worcestershire-sauce-substitution

I am not sure if one of the "secret" flavors is allspice, but I suspect that Worcestershire contains a bit it. I'd probably "melt" an anchovy in a touch of oil, stir in a tiny pinch of allspice and finish it off with a dash of soy and perhaps a touch of lime. Then I'd strain it, to use in an uncooked dish. ;o)

Assuming this is because you don't have any handy? As boulengere noted above, Worcestershire sauce has too many ingredients to properly recreate it at home without a lot of extra work - I'd suggest leaving it out, then adjusting the finished gazpacho to taste with items you already have.

Try salt and and an acid (like vinegar or lemon juice). Most gazpacho recipes I've seen uses sherry vinegar.

P.S. And Worcestershire is gluten-free!

This is such a great question, and it drove me to my condiment cupboard to do some serious label reading. Soy sauce is comprised of 5 ingredients: water, wheat, soybeans, salt, and sodium benzoate as a preservative. Fish sauce contains 4 ingredients: anchovies, salt, sugar, and water. Worcestershire is made up of 11 ingredients, in order: white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic cloves, tamarind extract, natural flavorings (whatever that means, a secret, in other words), and chili pepper extract. It is not exactly Nobel-quality thinking to deduce that you'll get a much greater depth of flavor from Worcestershire. Thank you. I leaned a lot from your question, Natalie.

Regardless of which condiment you decide to use, know that the sodium contents vary wildly. 1 tablespoon of either soy or fish sauce contains 38% or 40%, respectively of one's daily recommended intake. A similar amount of Worstershire, on the other hand, contains 9%. The moral of the story is: taste, then season.

If I didn't have any in the house I would sub soy sauce.

Worstershire is a complex blend of many flavors, among them tamarind, and all of them resulting in a great, yet subtle, umami sense. Honestly, I'd suggest springing for a bottle of the real thing.

The only thing I can think of is a little Asian fish sauce....but I've never used it in a non-cooked dish before.

Is there a reason you don't want to use it? I have a recipe for it. It's made with all kinds of umami ingredients. You can check the recipe and see if you want to make it or come up with a close version.
http://nourishedkitchen.com/how-to-make-worcestershire-sauce/