Chunky Gazpacho

One day, years ago, I had a spoonful of gazpacho and the cold crisp delicious soup blew my mind.  When I was younger, I turned my nose up at peppers. I actually had such a dislike, I would hunt and pick them out of any meal, but this one spoonful was life-altering.  Now I eat raw peppers pretty regularly.  Once, a friend suggested a cilantro addition, and I loved it! So now, I give it a quick parsley and cilantro injection, and it’s perfect.

Every May, I make my first batch of gazpacho and inhale it.  I always make a lot, no matter how much I try to cut down the recipe. This is a great one to share with friends.  Brighten someone’s day and drop a container of this super healthy soup with a “Welcome, warm weather’” note. 


  • 1 each yellow, green, orange and red pepper diced
  • 1 cucumber (English or regular) diced, skin on
  • 2 firm medium tomatoes or one large tomato diced
  • 1 red onion 
  • 4 cloves of garlic diced well
  • 4 cups V8
  • 3/4 cup balsamic vinegar
  • 1 Tbs cumin
  • 1/2 Tbs ground mustard
  • 1/2 c of Italian parsley, chopped
  • 1/4 c of fresh cilantro, chopped
  • Few shakes course ground black pepper
  • Fewer shakes of sea salt
  • A shake of cayenne pepper (Optional)

Ingredients for Gazpacho Soup

Dice up everything except the parsley and cilantro.  You can use a food processor, I find it relaxing so I chop by hand.

Chopped vegetables for Gazpacho Soup

Mix all veggies in a large bowl add seasoning with a little salt and pepper

Pour in balsamic vinegar toss then add 
V8 & mix well

Pulse blend the parsley, cilantro and about 1 cup of the soup.  This helps give it a concentrated boost of flavor and thickens it up a little more.

Parsley and Cilantro for Gazpacho Soup


Add salt and cayenne and more balsamic if needed

Store in fridge for at least an hour or overnight… if you can wait that long.


Gazpacho Soup


Leave a Reply

Your email address will not be published.