gazpacho with melon and piquante peppers

Name: Gazpacho with Melon and Piquante Peppers
Prep time: 10 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 large English cucumber, chopped; 1 large red bell pepper, chopped; 10 - piquante peppers; 3 large tomatoes, quartered; 1/2 - red onion, chopped; 1/2 - honeydew melon, chopped; 4 clove(s) garlic; 48 ounce(s) V8 juice; 8 ounce(s) V8 Bloody Mary mix; 1/2 cup(s) olive oil; 1/4 cup(s) sherry vinegar; 0 - salt and pepper, to taste; 0 - fresh basil for garnish

2 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jul 7, 2025

This is very refreshing for lunch on a hot day.

Rate

prep time 10 Min

cook time

method Blend

yield 4 serving(s)

Ingredients

1 large English cucumber, chopped
1 large red bell pepper, chopped
10 - piquante peppers
3 large tomatoes, quartered
1/2 - red onion, chopped
1/2 - honeydew melon, chopped
4 cloves garlic
48 ounces V8 juice
8 ounces V8 Bloody Mary mix
1/2 cup olive oil
1/4 cup sherry vinegar
0 - salt and pepper, to taste
0 - fresh basil for garnish

How To Make gazpacho with melon and piquante peppers

Step 1

In a food processor, process each 2 items at a time and add to a large bowl.

Step 2

Once all the vegetables and melon are processed, pour in the V8 juice and Bloody Mary mix.
Step 3

Add the olive oil and sherry, then taste and adjust for salt and pepper.
Step 4

Let it sit in the fridge for at least 4 hours or overnight. Serve with fresh basil.
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