3 tomatoes, quartered

1 onion, quartered

1 bell pepper, red or green, quartered

2 cloves garlic, peeled

1 cucumber cut in pieces

2 Tbsp red wine vinegar

1 tsp dried oregano or 1 Tbsp fresh

1 small can V-8 or tomato juice

1 tsp salt (or to taste)

Several dashes of hot sauce (to taste)

Optional: small pinch of sugar if tomatoes aren’t sweet enough

*Most gazpachos have a bit of olive oil to add depth and hold everything together. We happen to really like this recipe and not miss the oil, but if you would like to add ¼ cup of olive oil, by all means do that. You are the boss of your kitchen!


Put all ingredients in blender and pulse until combined and chopped to desired consistency. Taste for seasonings. I like to put the gazpacho in individual serving bowls and put them in the freezer for about an hour until slightly frozen and slushy around the edges.

© Deer One Publishing 2021