V 8 Gazpacho Recipes

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
• Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
• Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

Steps:

• Process 1/2 cup of tomatoes, along with the water and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Steps:

• 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
• 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
• 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.

Steps:

• Pour V-8 into large bowl.
• Add all remaining ingredients and mix well.
• Cover and chill for 2 hours.

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

Steps:

• Stir all ingredients together. Chill.
• Ladle into bowls & pass the toppings!
• Here are some different ones to choose from:
• Sliced black olives.
• shredded sharp cheddar cheese.
• chopped green onions.
• avocado slices.
• croutons.
• sweet corn kernels.
• toasted pumpkin seeds.

Steps:

• Boil pasta and drain.
• Place pasta back in pot on warm burner.
• Add just enough tomato juice so your noodles won't stick to the pot.
• Add salt and butter, stir until butter is melted.
• In a separate bowl mix sour cream with tomato juice by adding a few tablespoons of tomato juice at a time until sour cream and tomato juice mixture is runny and well mixed through (this is done so the sour cream does not curtle when mixed with the hot pasta).
• Add mixture and remaining tomato juice to pasta, stir and serve immediately (when left to sit, the pasta will soak up the juice and it will taste slightly different). I like mine best fresh, that's why I make it a bowl at a time. I also never measure anything for this recipe. All amounts can be adjusted to suit your personal preference. These measurements are simply a baseline.

Steps:

• In a large bowl, combine the tomatoes, green pepper, cucumber and onion. In another large bowl, combine the tomato juice, oregano, basil, salt, garlic, pepper and hot pepper sauce; pour over vegetables. Cover and refrigerate for at least 4 hours or overnight. Sprinkle with chives and yellow pepper if desired.

Steps:

• Roughly chop all vegetables, blend together in food processor, or blender, until fairly smooth.
• Stir in lemon juice, parsley, tomato juice and tabasco sauce.
• Chill for 30 minutes, or more, and serve.

Steps:

• Wash and coarsely chop the tomatoes, saving the juice.
• Core, seed and coarsely chop the peppers.
• Peel, seed and coarsely chop the cucumbers.
• Dice the celery.
• Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
• Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
• Stir in cayenne and dill and salt and pepper to taste.
• Cover and chill for at least 4 hours.