6-7 Small Roma Tomatoes, Cored (fresh from market or garden if possible)

1 Large Red Pepper

1 English Cucumber Peeled (~500 g)

1/4 Cup Sweet Onion, Chopped

1-2 Large Garlic Clove

1 Cup V8 Vegetable Cocktail (or Clamato)

1-2 Cups Bones and Marrow Broth

1 Tbsp. Lime Juice

2-3 Tbsp. Sherry Vinegar

Sea Salt (to taste)

Fresh Ground Pepper (to taste)


Cayenne Pepper (if you like a kick)

Add a Stalk or two of Celery

Substitute Sherry Vinegar with Balsamic or Red Wine Vinegar


Crunchy bacon bits (my favourite)




Fresh Parsley, Cilantro, or Basil

Olive Oil


Chop the Red Pepper, Cucumber, Tomatoes, Onion and Garlic and place in a blender.

Add Vegetable Cocktail and Lime Juice and pulse or blend until desired consistency.

Season to taste with Salt, Pepper (and Cayenne if you want), and whichever Vinegar you decide on.

Lightly blend again to combine all ingredients.
* If you intend on drinking/sipping then blend until smooth.
* If you intend on eating it like a refreshing cold soup option to leave it a little chunky.

Pour into a large mason jar and chill for at least 4 hours.
* For soup – portion into bowls and garnish.
* For sipping – pour into a glass and garnish like a cocktail.



One thought on “Gazpacho

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