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Gazpacho - Chilled Tomato Cucumber Soup

Gazpacho - Chilled Tomato Cucumber Soup
Cooking Time:
Imperial (US)
  • 2 cucumbers, washed, unpeeled, chopped
  • 4 cups fresh red tomatoes and their juice
  • 1 small can V-8 juice (5.5 oz.)
  • 1/2 tsp smoked paprika
  • 2 dashes cayenne papper
  • 3 tbsps red wine vinegar
  • 4 tbsps extra virgin olive oil
  • 1/2 tsp salt
  • 4 tbsps lemon juice
  • 2 tbsps minced Italian parsley
In a food processor fitted with a steel balde, puree the cucumbers and tomatoes.
Add 1/2  of the V-8 and blend until smooth.
Add the rest of the ingredients and the rest of the V-8 juice and blend again.
Taste for salt and spice level and adjust if desired.
Serve in small cups as a starter course or put in a thermos for picnics.
Makes about 5 cups.
Keep refrigerated and use within 3 days.
Recipe by Jane O'Riordan
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