Gazpacho Chiller

Recipe by Chef Amy Snider-Whitson


  • 1 cup (250 mL) sodium reduced vegetable juice (such as Mott’s Garden Cocktail)
  • 3 ripe tomatoes, quartered and seeded
  • 1/2 English cucumber, chopped
  • 1/2 yellow pepper, chopped
  • 1 green onion, chopped
  • 1 small clove garlic, minced
  • 1 tbsp (15 mL)    each olive oil and red wine vinegar
  • 2 tbsp (30 mL)    chopped coriander or other fresh herbs such as basil, parsley or dill (optional)
  • Hot pepper sauce, salt and pepper to taste
  • Sour cream to garnish


  1. Combine the vegetable juice, tomatoes, cucumber, yellow pepper, green onion, garlic, olive oil, red wine vinegar in a food processor or blender.
  2. Pulse until finely chopped but not pureed. Blend in coriander (if using). Add hot pepper sauce, salt and pepper to taste. For the best flavour, chill for at least 30 minutes before serving.
  3. Garnish with sour cream.
  4. Makes 4 servings.