Shannon's Gazapcho

Shannon's Gazapcho


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4 h servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  1. Divide the quantities of onion, cucumber, yellow & red bell peppers in half. One half is to be finely and evenly diced along with the whole green bell pepper and tomatoes.
  2. The other half, blend in a food processor until smooth, adding the cloves of smashed, peeled garlic, the olive oil, lime juice, rice vinegar, chili powder and kosher salt. If you want some more spice and heat add a few drops of Tabasco or a little cayenne or a little jalapeno pepper blended in the processor.
  3. Poor blended vegetable mixture into a bowl, add the 1-2 cans of V8 juice, the finely diced vegetables and stir together and refrigerate for at least 4 hours.
  4. Garnish bowls of soup with croutons and herbs such as chopped chives if you like.


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