Total Time
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.

Ingredients Nutrition


  1. Coarsely chop cucumber, pepper & onion.
  2. 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.
  3. Pour into a bowl & add remaining 3 cups V8. Chill.
  4. Serve cold with remaining chopped veggies and cilantro as garnish.
Most Helpful

2 5

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.

4 5

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.

5 5

Great recipe! Quick and good. If you have available, add baby shrimp or slices of avocado.