spicy gazpacho

★★★★★ 6 Reviews
SandyJJ avatar
By Sandra McGrath
from Harrisville, RI

Lately, it seems as though more nutritionists have been touting the healing and health benefits of eating more fruits and vegetables. Summertime is such a great opportunity (especially when you live in a cold winter climate!), to take advantage of the bounty and availability of tomatoes and cucumbers. I find this a refreshing change to the usual picnic fare (although I will never give up my cookout dishes!). It's both tasty and healthy. I like to top it with low-fat sour cream, avocado, cilantro, and pumpkin seeds with a wedge of lime although you could also drink it from a glass!

Blue Ribbon Recipe

If you think cold soup isn't for you, this spicy gazpacho may change your mind. We loved the mix of vegetables and seasonings in this recipe. It's fresh and has a kick of spice. Very refreshing on a hot summer day.

— The Test Kitchen @kitchencrew
★★★★★ 6 Reviews
serves 8-10
prep time 20 Min
method Food Processor

Ingredients For spicy gazpacho

  • 4-5 lg
    tomatoes, cut up and diced
  • 2 can
    diced tomatoes (14 oz each)
  • 1 lg
    diced cucumber
  • 1 md
    red bell pepper, diced
  • 1 md
    jalapeno pepper, cleaned and diced
  • 1 md
    red onion, diced
  • 2 clove
    garlic, minced
  • 1 bottle
    V-8 (spicy, low sodium or any variety), 32 oz. juice or tomato juice
  • 2 Tbsp
    extra virgin olive oil
  • 2 Tbsp
    balsamic vinegar or sherry or wine vinegar if preferred
  • 2 Tbsp
    fresh squeezed lime juice
  • 1 tsp
    salt
  • 1/2 tsp
    chili powder
  • TOPPING INGREDIENTS (SUGGESTIONS)
  • sliced avocado
  • low-fat sour cream
  • pumpkin seeds
  • chopped cilantro
  • lime wedges for additional zing!

How To Make spicy gazpacho

  • Gazpacho ingredients in a bowl.
    1
    Put the ingredients in a large bowl and stir to combine.
  • Ingredients blended in a blender.
    2
    Place 1/2 the mixture in a blender and pulse until roughly chopped but not pureed. Do the same for the second half or if you like chunky, leave it and mix together with the blended mixture.
  • Gazpacho chilling in the fridge.
    3
    Place in the refrigerator for at least half an hour to chill before serving.
  • A bowl of Spicy Gazpacho topped with avocado, tomatoes, and green onions.
    4
    Top with your favorite topping and serve with grilled bread or croutons if preferred. Enjoy!
ADVERTISEMENT
ADVERTISEMENT