Spicy Herbed Summer Gazpacho Recipe

Name: Spicy Herbed Summer Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 3/4 cup finely diced red onion; 3/4 cup finely diced red bell pepper; 3/4 cup finely diced green bell pepper; 3 large garlic cloves, minced; 2 cups organic tomato juice; 2 cups reduced-sodium spicy vegetable juice; 1 cup reduced-sodium Clamato juice; 1 cup organic chicken broth or 1 cup vegetable broth; 3 tablespoons snipped fresh parsley or 1 tablespoon dried parsley; 3 tablespoons snipped fresh basil or 1 tablespoon dried basil; 3 tablespoons snipped fresh chives or 1 tablespoon dried chives; kosher sea salt & freshly ground black pepper; 2 cups seeded diced fresh tomatoes; 1 English cucumber, peeled, sliced thin, then diced (about 1 1/2 cups)

Servings: persons

3 tablespoons extra virgin olive oil
3/4 cup finely diced red onion
3/4 cup finely diced red bell pepper
3/4 cup finely diced green bell pepper
3 large garlic cloves, minced
2 cups organic tomato juice
2 cups reduced-sodium spicy vegetable juice
1 cup reduced-sodium Clamato juice
1 cup organic chicken broth or 1 cup vegetable broth
3 tablespoons snipped fresh parsley or 1 tablespoon dried parsley
3 tablespoons snipped fresh basil or 1 tablespoon dried basil
3 tablespoons snipped fresh chives or 1 tablespoon dried chives
kosher sea salt & freshly ground black pepper
2 cups seeded diced fresh tomatoes
1 English cucumber, peeled, sliced thin, then diced (about 1 1/2 cups)

1
ONE DAY AHEAD:
2
Place olive oil in a 5-quart saucepan over medium heat.
3
When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
4
Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
5
Season with salt and pepper to taste.
6
Raise heat to high and bring mixture to boil.
7
Immediately remove from heat and add tomatoes and cucumber.
8
Stir to combine.
9
Transfer soup to a covered container and refrigerate overnight to marry flavors.
10
TO SERVE:
11
Transfer soup to individual bowls.
12
Serve soup cold with sides of bread, cheese, croutons, or crackers.
13
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.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 3/4 cup finely diced red onion, 3/4 cup finely diced red bell pepper, 3/4 cup finely diced green bell pepper, and more.

Yes, Spicy Herbed Summer Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Herbed Summer Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions