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Spicy tomato Gazpacho

Method

  • Blend 2 cups V8 juice with the cucumber, celery, chillies, capsicum and horseradish until completely smooth. Then push through a sieve, discarding the solids.
  • Add the remaining V8 juice with the Worcestershire, lemon juice, salt and celery seeds. Whisk well, taste for seasoning and add Tabasco to taste (with a little of the reserved solids to thicken, if needed).
  • Serve in individual bowls with a sprinkling of celery salt on top.

Ingredients

  • 3 cups V8 juice
  • 1 continental (telegraph) cucumber, peeled & chopped
  • 1½ cups sliced inner, pale celery stalks
  • 2 small red chillies, seeded & chopped
  • 1 red capsicum, cored, seeded & chopped
  • 3 tbsp grated fresh horseradish
  • 2½ tbsp Worcestershire sauce
  • juice of 1½ lemons
  • 1-2 tspn sea salt
  • ½ tspn celery seeds
  • Tabasco
  • celery salt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm