Spicy Herbed Summer Gazpacho

"The soup we know as gazpacho originated in Spain's southern region of Andalusia. Farm harvesters traditionally prepared their lunches in the fields by pounding garlic, stale bread, water, olive oil, and salt in a large wooden bowl, forming a sort of nourishing paste to which they added cold water. Legend maintains that Christopher Columbus took barrels of this paste on his first voyage to the New World. Discovering tomatoes, cucumbers, and bell peppers in the Andes, he added them to the mix, creating the liquid salad we still call gazpacho. From "The Florida Keys Cookbook". Prep/Cook time DOES NOT include overnight refrigeration time."
photo by EmmyDuckie photo by EmmyDuckie
photo by EmmyDuckie
photo by EmmyDuckie photo by EmmyDuckie
photo by EmmyDuckie photo by EmmyDuckie
Ready In:
8-10 3/4 cup servings





  • Place olive oil in a 5-quart saucepan over medium heat.
  • When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
  • Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
  • Season with salt and pepper to taste.
  • Raise heat to high and bring mixture to boil.
  • Immediately remove from heat and add tomatoes and cucumber.
  • Stir to combine.
  • Transfer soup to a covered container and refrigerate overnight to marry flavors.

  • Transfer soup to individual bowls.
  • Serve soup cold with sides of bread, cheese, croutons, or crackers.
  • NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.

Questions & Replies

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  1. BakinBaby
    The Clamato really gave this a nice flavor. Gazpacho is one of my most favorite summer treats and this sure hit the spot. Made for holiday tag.
  2. EmmyDuckie
    Perfect summer recipe. This one is much lighter on oil than most gazpacho recipes I've tried, which makes it very refreshing, and I love the herbs. I really don't care for clamato, so I subbed it for an extra measure of spicy vegetable juice. I found it's also great with a squeeze of lemon. I imagine vodka would be excellent as well.
  3. TinyBubbles
    I love Gazpacho, and this one didn't disappoint! Like Evelyn's idea of adding vodka...in a martini glass, that would make it an appetizer/apertif all in one and great for a party!! Will make this for a summer cookout for sure!
  4. evelynathens
    This was a delicious 'beat-the-heat' recipe that we all enjoyed. The herb blend was delightful. Dare I say I spiked mine with a little vodka???
  5. Sydney Mike
    Vine-riped or not, the veggies I used in preparing this gazpacho made for A GREAT TASTING TREAT! Will admit, though, that I look forward to making this again when ALL those veggies are in season locally! Really enjoyed this particular combo of flavors & will be making this very recipe a number of times over this coming summer! Thanks for sharing it! [Tagged, made & reviewed in the Zingo part of ZWT5]



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