Print Recipe

Rusty's Gazpacho


  • 3/4 pound tomatoes, peeled seeded and diced *
  • Green onions, sliced
  • 1 medium cucumber, peeled, seeded and diced
  • 1 large green bell pepper (or poblano), seeded and diced
  • 3/4 pound tomatoes, peeled seeded and diced*
  • 2 cups tomato juice or V8 **
  • 1/2 teaspoon Worcestershire sauce
  • 1 dash Tabasco sauce
  • 2 tablespoons extra virgin olive oil
  • 1 large clove garlic, pressed
  • 1 teaspoon fresh chopped cilantro, no stems
  • 1 teaspoon fresh chopped parsley, no stems
  • Salt, to taste
  • Freshly ground black pepper, to taste


  1. In a blender/food processor, puree 3/4 pound tomatoes with tomato juice/V8, Worcestershire sauce, Tabasco, olive oil, garlic, cilantro, parsley, salt, and pepper.
  2. Chill in a stainless steel, glass, or ceramic bowl until ready to serve (overnight is best).
  3. Combine 3/4 pound tomatoes with the onions, cucumber and pepper in a small stainless steel, glass, or ceramic bowl. Prepare these vegetables about 3 hours before serving and refrigerate.
  4. Ladle soup into individual bowls. Float vegetables on top of the soup.

Serves 2 or 3.

* I use Roma tomatoes when I can get them.

** I prefer V8 but have used both.

Posted by LladyRusty at Recipe Goldmine 8/21/02 5:00:52 pm.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.