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Gazpacho Shooters
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Gazpacho Shooters #SundaySupper

Prep Time45 mins
Total Time45 mins
Course: Soup
Author: Susan Pridmore


  • 3 cups V8 juice
  • 2 pounds tomatoes 7 medium, seeded and diced
  • 2 English cucumbers peeled and diced
  • 1 white onion finely diced
  • 1 red pepper diced
  • 3 to matillos diced
  • ½ Serrano chile pepper
  • 1 tablespoon Worcestershire sauce
  • Juice of 1 ½ limes to taste
  • ¼ cup extra-virgin olive oil
  • 1 slice bread crusts removed and torn into 4 pieces
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Tabasco


  • Combine the juice, tomatoes, cucumbers, onion, tomatillos and both peppers into a large bowl. Stir to mix up a bit.
  • Add the Worcestershire, lime juice, olive oil, bread pieces, and salt into the container of a blender or food processor. Whirl like crazy until pureed, and pour into the soup.
  • Stir in the black pepper and a few drops of Tabasco, and adjust for any seasonings and lime juice. Chill for at least 3 hours, or ideally overnight. Serve well-chilled.