Prep Time: 10 min | Yield: 6-8 serving
  • 3 cups tomato juice
  • 1 pint purchased fresh mild salsa
  • 2 red bell peppers, seeded, chopped
  • 1 cucumber, peeled, seeded, chopped
  • 2 cups Chicken Broth
  • 1/3 cup chopped fresh cilantro
  • 4 large garlic cloves
  • 2 tablespoons balsamic or red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • Hot pepper sauce (such as Tabasco)


Working in batches, blend all ingredients except hot sauce in processor to a coarse puree. Transfer gazpacho to a large bowl. Season to taste with hot sauce, salt and pepper. Refrigerate until well chilled, about 2 hours. Ladle into bowls and serve.

Optional: Top with sliced avocado, cucumber, red onion, fresh cilantro or grilled shrimp.