Gazpacho Texas Style (sallye) Recipe

No Photo

Have you made this?

 Share your own photo!


sallye bates


This is a great summer time lunch treat. Easy to make, delicious to eat.


☆☆☆☆☆ 0 votes
1 Hr 15 Min
Food Processor


8 to 12 medium
ripe but firm roma tomatoes
1 large
white or red onion
ribs of celery
1 large
1/2 medium
green bell pepper
1/2 medium
red bell pepper
2 medium
jalapeno or anaheim chili peppers
1/2 bunch
fresh cilantro
1 clove
1 Tbsp
olive oil
1 Tbsp
red wine vinegar
2 Tbsp
fresh lime juice
1 tsp
sea salt
1 tsp
ground black pepper
1 small
can v-8 juice (optional)


1Thoroughly wash produce and place in colander to drain dry
2Remove core and cut tomatoes in half, place in food processor

Peel onion, cut into quarters and place in food processor,

Pulse until finely chopped, pour into large mixing bowl
3Cut celery into 1-1/2" pieces; place in food processor

Peel cucumber, cut into 1-1/2" pieces place in food processor

Pulse until finely chopped, pour into bowl with tomato mixture
4Remove core, seeds and membranes from bell peppers.

Cut into coarse chunks and place in food processor

Pulse until finely chopped. pour into tomato mixture
5Cut jalapeno in half, remove stems, seeds and membranes; place in food processor.

Cut stems from cilantro, place leaves in food processor with jalapeno

Peel garlic clove and place in food processor

Pulse until finely chopped, leave in food processor.
6Return tomato mixture to food processor and turn food processor to low.

While processor is running, drizzle in olive oil, vinegar and lime juice.

Add salt and pepper and V-8 juice (optional).

Continue to process on low until you have a nice velvety soup.
7Pour into covered container and refrigerate for at least an hour to allow fusion of tastes.
8Serve in individual soup bowls, with your garnish of choice.

A great summer lunch dish,

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy