Submit Recipe
Privacy Policy
Submission Rules
Tips and Hints
Herbs and Spices
Cooking Terms
International Links
Message Board




Gazpacho Without the Hassle of Fresh Tomatoes!
1 28oz. can MUIR GLEN Organic Peeled Ground Tomatoes (or any good ground tomatoes in puree)
1 48oz. bottle Spicy Hot V8 Juice
1 lg. Sweet Onion, White or Red (or 1/2 of each) Diced
1 lg. Bell Pepper Diced (any Color)
1 lg. Cucumber Peeled & Diced
5 lg. Cloves Garlic Minced (more or less to taste)
Chilis (OK to get creative. I've had good luck with the following option)
fresh chilis - 1 ea Serrano and Jalapeno, Minced (with or without seeds to taste)
2 or 3 Chipotle Peppers in Adobo Sauce (1/4 small can)
1/2 to 1 tsp. (mas o minus) Your favorite Hot Sauce
(It's always safe to add it when serving)
1/4 cup Sugar
1/4 cup Olive Oil (extra virgin)
1 tsp. Ground Black Pepper
1 Tbls. Kosher Salt
1/4 cup Lime or Lemon Juice
Cilantro to taste (2 Tbls. dried or 1/2 cup fresh)
(optional) 1/4 cup Vinagre de Jerez (Sherry Vinegar)


1. Empty V8 juice into a container large enough to comfortably hold 2 gallons.

2. In food processor, mince garlic and chilis then add canned tomatoes and lightly process to a course texture. Add to V8 juice.

3. Dice vegetables into 1/8 inch cubes, add to V8 juice.

4. To V8 juice mixture, add remaining ingredients and mix well.

Serving suggestions-
serve cold or room temp, with or without croutons and sour cream.

Makes approx. 3 quarts or 2 empty 48oz V8 bottles!

Stores well in fridge for 1 month, flavors develop over several days!

Preparation Time: 1 hour Serves: 12
Recipe Origin: United States
Submitted by:
Stuart Daniels
United States
This recipe has been viewed 11583 times.


Copyright © 1999-2020
All Rights Reserved.
Some Images Copyright © Art Today!

Email Us At:

Site Design by: Impressions 1st Consulting