This clone recipe captures the exact profile of Tofanelli's Gold Country Bistro award-winning chilled soup. It features a zesty, spiced tomato-vegetable base-frequently compared to a premium Bloody Mary mix-and is packed with bay shrimp, clams, fresh avocado, lime, and cilantro. 

Ingredients 

4 cups Tomato Juice: or V8/Tomato-Clam cocktail for depts

15 oz English Cucumber: 1 large, finely diced

10 oz Roma Tomatoes: 3 large, seeded and finely diced 

5.3 oz Red Bell Pepper: 1 medium, finely diced 

1/2 cup Red Onion: finely minced 219 or mired

2 cloves Garlic: minced to a fine paste

1 tablespoon Prepared Horseradish: the secret to that Bloody Mary kick

1 teaspoon Worcestershire Sauce

1 to 2 teaspoons Hot Sauce: like Tabasco or Tapatío

2 tablespoons Olive Oil: extra-virgin

1/2 teaspoon Cumin: ground

Salt & Black Pepper: To taste

The Seafood & Garnishes

1/2 pound Bay Shrimp: cooked, chilled bay shrimp

6.5 oz Clams: 1 can chopped clams, drained (reserve juice to thin soup if needed)

12.7 oz Avocados: 2 ripe, cubed  PaWN

6.1 oz whole Limes: 2 juiced (plus wedges for serving) 

1.2 oz Fresh Cilantro: 1/2 cup, finely chopped

Steps

1

Blend the Base: Pour 2 cups of the tomato juice into a blender. Add half of your diced cucumbers, half of the diced tomatoes, the minced garlic, horseradish, Worcestershire sauce, hot sauce, olive oil, and cumin. Blend until completely smooth. 

2

Combine and Texture: Pour the blended mixture into a large glass bowl. Stir in the remaining 2 cups of tomato juice. Fold in the rest of the finely diced cucumber, tomatoes, red bell pepper, and red onion to create a rich, chunky texture.

3

Incorporate the Seafood: Stir the drained chopped clams and the cooked bay shrimp directly into the soup base.

4

Season and Chill: Stir in the fresh lime juice and chopped cilantro. Season with salt and black pepper to taste. Cover tightly and refrigerate for at least 2 to 4 hours (or overnight) so the seafood infuses into the spiced base.

5

Garnish and Serve: Ladle the chilled gazpacho into cold bowls. Right before serving, top generously with fresh cubed avocado and serve with extra lime wedges on the side.