By Holly Springer


1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers cored and seeded. (For variety, I have used green, yellow, orange or a combination of these)
4 plum tomatoes (I have used other varieties)
1 red onion
3 garlic cloves-minced
23 ounces spicy V-8 juice (3 cups)
¼ cup white vine vinegar
¼ cup extra virgin olive oil
½ tablespoon kosher salt
1 teaspoon freshly ground black pepper


Roughly chop the cucumbers, bell peppers, tomatoes and red onion into 1 inch cubes. Put each vegetable separately into a food processor and pulse until coarsely chopped. (Use whatever chopping appliance you have. The important part is to do the vegetables separately and not to over-process them.)
After each vegetable is processed, combine them in a large bowl, adding the garlic, V-8 juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer the gazpacho sits, the more the flavors develop.

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