Spicy Herbed Summer Gazpacho

Recipe by kitty.rock
READY IN: 25mins
SERVES: 8-10

INGREDIENTS

Nutrition
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DIRECTIONS

  • ONE DAY AHEAD:
  • 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.
  • TO SERVE:
  • 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.
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