Rita’s Gazpacho

Posted on Posted in Healthy Recipes


3 lbs Cherry Tomatoes

½ Avocado

2 to 4 Cloves Garlic

1 tbsp Olive Oil

4 tbsp cooking Sherry wine or vinegar

1 bell pepper seeded – today I used ½ red, ½ yellow

1 cup V-8*   (*Depending on what is on hand, and desired level of spiciness, I sometimes use Clamato Juice, Tomato Juice or even Spicy Bloody Mary Mix)

1 ¼ cup cold water

Fresh ground black pepper to taste

Optional Garnish:




Fresh Green Beans


Fresh Grated Parmesan

Toasted Bread Crumbs – I use sourdough that I toast in my oven

Put Peppers, tomatoes, and garlic in a blender, blend until smooth, add in avocado, water, tomato juice, EVOO, Sherry, and pepper to taste.  Blend until all ingredients are well mixed and soup is smooth.  Pour into a serving pitcher and chill for 3 hours to overnight.

Just before you are ready to serve, toast bread crumbs, finely chop and place each garnish in a small individual serving dish.  Shrimp can be left whole.

When you are ready to serve, soup can be thinned if necessary, with ¼ to ½ cup cold water – personally, I like a little thicker consistency.  Stir well and pour soup into bowls, garnish with desired ingredients and enjoy!

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