Total Time
30 mins
0 mins

This was originally based on the Silver Palate Gazpacho, but it has evolved over the years. I only make this in the summer, because fresh Jersey tomatoes make the dish.

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  1. Wash and coarsely chop the tomatoes, saving the juice.
  2. Core, seed and coarsely chop the peppers.
  3. Peel, seed and coarsely chop the cucumbers.
  4. Dice the celery.
  5. Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
  6. Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
  7. Stir in cayenne and dill and salt and pepper to taste.
  8. Cover and chill for at least 4 hours.