ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Clamato Gazpacho Recipe

Updated on January 16, 2014

Gazpacho is basically salsa with tomato juice and sliced cucumbers. This recipe is vamped up with the use of original Clamato juice and a can of mixed vegetables. This inexpensive cold summer recipe can be made from scratch.

If short on time and don't mind spending the money on fresh salsa in to refrigerated section of your grocery store, (Never! Canned!) then this recipe take minutes to make just peeling and slicing the cucumbers.

As in all summer soups, this dish is best served cold, so take revenge on the hot summer days with this easy to make zesty salsa soup.

What I do is make the massive salsa, divide in half either for chips or store for later to make more gazpacho in a few days because cucumbers will soften after a few days and you what the crispness for a good crunch.

The recipe below calls for a half of each kind of ingredient, from that above described division other than the Clamato, cucumbers & and a can of mixed vegetables.

Don't stress over the exact types of peppers, I choose one of each except for the sweet peppers. For an extra exotic spice, (not very family friendly), try bhut powder - the hottest pepper in the world right up there with police mace spray of the Scoville scale. Can't buy at the stores, it's nearly illegal to sell for human consumption just like pure mustard oil.

5 stars from 2 ratings of Clamato Bazpacho
Red Pepper Flakes
Red Pepper Flakes


  • 1/2 jalapeno pepper, chopped
  • 1/2 poblano chile pepper, chopped
  • 1/2 habanero pepper, chopped
  • 1`/2 hot green pepper, chopped
  • 1/2 lemon, juice and pulp
  • 1/2 garlic clove, mashed
  • 1/2 tomatillo, chopped
  • 1/2 yellow onion, chopped
  • 5-6 medium tomatos, ripe
  • add to taste ancho pepper powder
  • add salt & red pepper flakes to taste
  • 32 ounce original Clamato
  • 2 large cucumbers, peeled & sliced very thin
  1. Add all the ingredients together and chill.


Submit a Comment

  • ptosis profile image

    ptosis 4 years ago from Arizona

    Hi Ericdierker, yeah, I also was thinking of adding seafood mix pack to this. I got this recipe from a Mexican-American on the border of Sonora & Cochise county of Arizona. So I think it's authentic.

  • Ericdierker profile image

    Eric Dierker 4 years ago from Spring Valley, CA. U.S.A.

    Is there a regional origin to this lovely food? My mom used to make it by the gallons. I tend toward some ceveche type ingredients also.

  • ptosis profile image

    ptosis 4 years ago from Arizona

    Stuff is really good and if want to get fancy can add some precooked seafood into it because is meant to be served cold for summer.

  • Monis Mas profile image

    Aga 4 years ago

    Mmmm... I may be able to pull this one off :-) Thank you for a great recipe!

  • ptosis profile image

    ptosis 5 years ago from Arizona

    Sometimes make stuff that is too spicy for tender tummys and so therefore while making it, I split the recipe and make one for human consumption and the other the way I like it.

    Or keep the peppers separate like a relish, anybody who wants to spice it up and just dole it out into the soup.

  • moonlake profile image

    moonlake 5 years ago from America

    All those peppers are you sure I could even eat it? Our son would love this. He loves anything hot. We have so many tomatoes and cucumber from the garden right now this would be a good recipe to make with them. Voted Up.

  • ptosis profile image

    ptosis 5 years ago from Arizona

    Thanks. I made it yesterday along with the carrot salad (recipe online). What's great is that it keeps for a long time - not that it ever stick around long enough.....

  • nancynurse profile image

    Nancy McClintock 5 years ago from Southeast USA

    HMMM Sounds and looks great!!!