Spicy Gazpacho
By
Sandra McGrath
@SandyJJ
1
Blue Ribbon Recipe
In the past, I haven't really been fond of a cold soup. But this one has changed my mind! I loved the mix of vegetables, and the seasoning were just right. This is the perfect soup to enjoy on a hot summer day.
The Test Kitchen
Ingredients
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4-5 largetomatoes, cut up and diced
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2 can(s)diced tomatoes (14 oz)
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1 largediced cucumber
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1 mediumred bell pepper, diced
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1 mediumjalapeno pepper, cleaned and diced
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1 mediumred onion, diced
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2 clovegarlic, minced
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1 bottlev-8 (spicy, low sodium or any variety), 32 oz. juice or tomato juice
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2 Tbspextra virgin olive oil
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2 Tbspbalsamic vinegar or sherry or wine vinegar if preferred
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2 Tbspfresh squeezed lime juice
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1 tspsalt
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1/2 tspchili powder
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TOPPING INGREDIENTS (SUGGESTIONS)
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·sliced avocado
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·low-fat sour cream
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·pumpkin seeds
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·chopped cilantro
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·lime wedges for additional zing!
How to Make Spicy Gazpacho
- Put the ingredients in a large bowl and stir to combine. Place 1/2 the mixture in a blender and pulse untill 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.
- Place in the refrigerator for at least half an hour to chill before serving.
- Top with you favorite topping and serve with grilled bread or croutons if preferred. Enjoy!