Recipe submitted by: Paul Pierce

On a hot day, there's no better way to chill out than with a bowl of mouth-watering gazpacho
cook 30 Min
cook 4 Hrs.
cook 8

What's in it


3 large tomatoes, peeled and finely chopped
1 large cucumber, peeled and finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1/2 medium sweet onion, minced
3 cups vegetable cocktail juice
1 (14-1/2 oz.) can vegetable or chicken broth
1 cup prepared tomato salsa or Fresh Tomato Salsa
Juice of 2 limes
1/4 to 1/2 cup olive oil
2 tsp. Worcestershire sauce
1 tsp. dried dill weed, crushed
1 tsp. dried basil, crushed
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 clove garlic, minced

How to cook it


  • In a large bowl, combine tomatoes, cucumber, bell pepper, onion, vegetable cocktail juice, vegetable or chicken broth, tomato salsa, wine vinegar or lime juice, and olive oil
  • Add Worcestershire sauce, dill weed, basil, salt, hot pepper sauce, and garlic; stir until blended
  • Refrigerate at least 4 hours or overnight before serving