Go Back

Spicy Gazpacho

Print Recipe
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • ~4-5 cups of chopped tomatoes yellow and red (about 6-8 tomatoes)
  • 1/2 large cucumber peeled, seeded and chopped
  • 1 green bell pepper chopped
  • 2 serrano chili peppers seeded, membranes removed and chopped
  • 2 garlic cloves chopped
  • 1/3 cup cilantro leaves roughly chopped
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons olive oil
  • 1 small lemon juiced
  • salt and pepper to taste

Method
 

  1. Add all but 1/3 of the veggies (tomatoes, cucumbers and bell peppers) to the blender or food processor (make sure those remaining vegetables are chopped to a bite-size dice). Add in ALL of the garlic, Serrano chilies, red wine vinegar, olive oil, a couple pinches of salt and pepper. Blend until smooth.
  2. Pour mixture to a glass bowl. Squeeze in lemon juice. Add the remaining reserved chopped veggies and season soup with additional salt and pepper if needed.
  3. Refrigerate for at least 2 hours for flavors to marry. Garnish with cilantro, sour cream, croutons or avocado.

Notes

If you do not like it spicy, omit or reduce the amount of chili pepper added (or may use a milder pepper like a jalapeno). To make homemade croutons, cut up wheat rolls or other airy bread, drizzle with olive oil and toss with hands to to coat. Bake on cookie sheet at 350 degrees for 7-8 minutes or until browned.