Mikey's Trail Dust Gazpacho Soup

  • 1 Green pepper seeded and cored and cut into pieces
  • 1 Medium Onion peeled and cut in quarters
  • 1 Small can pimientos
  • 1 Large Cucumber peeled and cut into cubes
  • 2 Large Tomatoes peeled and cut in quarters
  • 3 Cups Tomato juice
  • 1/4 Tsp hot pepper sauce (Cholula)
  • 1/3 Cup Red wine vinegar or lemon juice
  • 1 TBS Olive oil
  • 1/4 Tsp Salt
  • 1/4 Tsp Ground pepper
  • 4 Cloves crushed garlic
  • 1 Cup Sour cream (optional)
  • 1/2 Tsp Mikey's Spice


In blender blend on high till puréed, half the cucumber, 1 tomato, half the green pepper, half the onion, pimiento, and 1 cup of the tomato juice.

Chop all of the remaining tomato, cucumber, green pepper and onion. Refrigerate till serving time.

In a large bowel put the purée and add the remaining 2 cups tomato juice, oil, vinegar, pepper sauce, salt, pepper, Mikey's Spice and garlic. Refrigerate for at least 2-hours covered.

When ready to serve spoon purée into bowls and top with remaining tomato, cucumber, green pepper and onion. If desired add a dollop of sour cream and another shake of Mikey's Spice.