Prep 10 mins
Cook 0 mins
For some reason, my husband thinks he loves gazpacho. Yet if I make a regular size batch, he eats 1 or 2 bowls & that's it. No complaints; it simply doesn't taste as good as he thinks it will. This is a simple, quick recipe to satisfy his imaginary tastebuds and not leave me with a gallon leftover.
- 1 cucumber, peeled & seeded
- 1 sweet red pepper
- 1 small sweet onion
- 1 garlic clove
- 4 cups spicy hot V8, divided
- 1 tablespoon lime juice
- 1⁄4 teaspoon Tabasco sauce
- 1⁄2 teaspoon salt
- cilantro (to taste)
- Coarsely chop cucumber, pepper & onion.
- Add half of the veggies to a food processor along with the garlic, 1 cup V8 juice, lime juice, hot sauce & salt. Puree till smooth.
- Pour into a bowl & add remaining 3 cups V8. Chill.
- Serve cold with remaining chopped veggies and cilantro as garnish.
This is way too salty. 948 mg sodium for an otherwise healthy soup is crazy. You can easily cut the salt in half - if you think it's bland, then increase the other spices. Gazpacho is supposed to be spicy, not salty.
This is a great recipe. I made it a bit quicker by picking up a pack of fresh salsa from the local grocery store. The fresh salsa has diced tomato, pepper and onion so all I had to cut up was the cucumber. Also I added cilantro to taste because that's the way I have always had it.
Great recipe! Quick and good. If you have available, add baby shrimp or slices of avocado.