Gazpacho Soup Sunny Shores

Recipe from the cookbook "Brunch on the Porch."


  • 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.