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Cool, Cool Gazpacho

Made With:


V8 Vegetable Cocktail

A delicious blend of eight vegetables combined to create a low calorie, nutritious and refreshing beverage.

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Total Time


Serving & Size

8 oz/250 mL

This classic summer vegetable soup features V8® Vegetable Cocktail and is chocked full of onion, pepper, cucumber and tomatoes, along with spiced garlic and pepper.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Ingredients Weight Measure
Weight Measure
Tomatoes, diced, canned or fresh 2 1/2 qt 2 1/2  L
V8 Vegetable Cocktail 2 qt L
Cucumber, peeled and seeded, diced 4 cups L
Sweet onion, finely chopped 1 cup 250  mL
Bell pepper, yellow and green, diced 1 cup 250  mL
Parsley, minced 1/2 cup 125  mL
Vinegar, cider 1/2 cup 125  mL
Garlic, minced 3 tbsp 45  mL
Hot red pepper sauce 2 tbsp 30  mL
1. In large container with a lid, combine all ingredients.

2. Cover.
<br 3. Garnish with sticks of cucumber, celery ribs, pickled onions, fresh herb sprigs, etc.

CCP: Refrigerate below 40°F (4°C) at least 4 hours before serving. n grand contenant avec couvercle, combiner tous les ingrédients.

2. Couvrir.

3. Garnir avec des bâtonnets de concombre, des branches de céleri, d'oignons marinés, de branches de fines herbes fraîches, etc.

Point critique de maîtrise : Réfrigérer à une température inférieure à 4°C (40°F) pendant au moins 4 heures avant de servir.


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