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Gazpacho Soup Sunny Shores


  • 1    medium English cucumber, peeled, seeded and finely diced
  • 1    medium green bell pepper, cleaned and finely diced
  • 1    36-oz can of petite diced tomatoes including the juice
  • ½    cup V8 Vegetable Juice
  • ¼    cup red wine vinegar
  • 3    tablespoons extra virgin olive oil
  • 1    teaspoon salt
  • ½    teaspoon freshly ground black pepper
  • 1    medium cleaned and quartered red onion
  • 1/3    packed cup flat parsley
  • 2    minced garlic cloves
  • 1    raw large egg (optional)
  • ½    cup V8 Vegetable Juice


In a large bowl add the first 8 ingredients. In a food processor puree the rest of the ingredients and add to the bowl. Mix well and refrigerate for at least 2 hours (but not overnight, the flavor is much better if served very fresh). Serve in chilled bowls with snipped chives on top.