Kicked Up Gazpacho Recipe | Spanish Recipes | PBS Food

Kicked Up Gazpacho

Keep your kitchen cool with this simple and healthy gazpacho recipe from Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes Blog.


Yield: 4 servings



  • 1 red bell pepper
  • 2 cloves garlic
  • 1 cucumber
  • 1 jalapeno pepper, seeded
  • 2 stalks celery
  • 1 small red onion
  • 2 plum tomatoes
  • 1 lemon, juiced
  • 1 large bunch parsley
  • 1 large bunch fresh basil
  • 1 cup V-8 tomato juice
  • ¼ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp pepper


  1. Roughly chop all vegetables then place in a large bowl with the olive oil, balsamic vinegar, lemon juice, tomato juice, salt, pepper and herbs.
  2. Puree until just smooth in a high speed blender or food processor in two batches. Ladle into bowls and top with fresh basil and an extra drizzle of extra virgin olive oil.
  3. Gazpacho will keep in a covered Tupperware container for up to three days in the fridge.
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