Summer Gazpacho

Published 05/19 2014 04:50PM

Updated 08/06 2014 11:45AM

2 large bell peppers, any color, cut into 1 inch pieces

1 seedless cucumber, cut as above

1 red onion, cut as above

4 fresh plum tomatoes, cut as above

3 cloves minced garlic

3 cups V-8 juice

¼ cup red wine vinegar

¼ cup olive oil

1 tsp. kosher salt

1 tsp. ground black pepper

thin slices seedless cucumber for garnish

sour cream for garnish


Basic Soup Preparation

Using a food processor, rough chop the cucumber, bell peppers, onion, and plum tomatoes independently. You may have to process in small batches if needed.


Place the processed vegetables in a large bowl and add the V-8 juice,minced garlic, olive oil, vinegar, and salt/pepper. Mix well to combine evenly and refrigerate for 6-8 hours to allow all flavors to blend.


Fill a soup bowl to 2/3 capacity and place a dollop of sour cream and cucumber slices in the center for garnish. Serve immediately. The soup can be stored , under refrigeration, up to 4 days.


Yield: 8-10 servings

Prep time: Active: 20 minutes, 6-8 hours passive

Cook time: N/A  




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