1. ONE DAY AHEAD: 2. Place olive oil in a 5-quart saucepan over medium heat. 3. When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes. 4. Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives. 5. Season with salt and pepper to taste. 6. Raise heat to high and bring mixture to boil. 7. Immediately remove from heat and add tomatoes and cucumber. 8. Stir to combine. 9. Transfer soup to a covered container and refrigerate overnight to marry flavors. 10. TO SERVE: 11. Transfer soup to individual bowls. 12. Serve soup cold with sides of bread, cheese, croutons, or crackers. 13. NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available. ---------------------------------------------------------------------------
Nutrition
Ingredients
