Sweet n' Spicy Summer Gazpacho

1
Monica H

By
@MonisiaH

Very refreshing and light, yet super savory; the honey on top makes this gazpacho extraordinary. The smell of the fresh basil, along with the savoriness of the gazpacho and sweetness of the honey makes this a real treat for your pallet.

When I first started thinking about making gazpacho, it was intimidating, but when you make the first one in your life, you will see how easy it is. Don't be intimidated by the fancy-sounding name, as I once was!

** Note ** This tastes best when served immediately after about 2-3 hours of chilling in the fridge.

Rating:

★★★★★ 1 vote

Comments:
Serves:
5+, depending on how small or big you make the servings
Prep:
30 Min

Ingredients

  • 3
    tomatos
  • 1
    cucumber
  • 1
    tomatillo
  • 1/4
    red onion
  • 1
    roasted red pepper
  • 2
    cloves garlic
  • 1
    lime
  • 3 Tbsp
    tomato paste
  • 2 tsp
    kosher salt
  • ·
    handful fresh parsley
  • ·
    handful fresh cilantro
  • 2 Tbsp
    olive oil
  • ·
    honey, for lacing the top
  • ·
    fresh basil leaves (one for each serving you make)

How to Make Sweet n' Spicy Summer Gazpacho

Step-by-Step

  1. Wash veggies and herbs. Let dry. Get two large bowls and a blender ready.
  2. Dice the tomatoes, reserving their juice to the side. (The diced tomatoes should not be really wet). Add tomatoes to bowl.
  3. De-seed cucumber... cut lengthwise; then, down the middle, cut out the seeded heart area. Its OK if you don't get all the seeds out. Dice cucumber and add to bowl.
  4. Dice tomatillo, red pepper, red onion and garlic; add to bowl.
  5. Finely chop the parsley and cilantro; add to bowl.
  6. Get out your blender and another large bowl. I do about three batches at a time. Ladel in the vegetables, a tablespoon of olive oil, tablespoon of tomato puree, teaspoon of salt, and squeeze in half the lime. Puree / blend until smooth. Pour into bowl and repeat step with next batches.
  7. *****Some people like gazpacho textured, and not completely blended. Make the consistency to your liking. I like a smooth gazpacho, so I leave mine blending for quite a while.
  8. Your last batch will probably be a smaller one, so you don't need to add the olive oil, salt or lime to it.
  9. Mix gazpacho, cover and let chill 2-3 hours. (If you chill overnight, the taste will be less sweet, and more spicy). When take it out to serve, give it a good mix.
  10. When serving, use small cups. Lace the top with honey, and add basil leaf. The basil is not just for garnish; it adds a wonderful flavor that I like to save at the end for the last "bite"!

Printable Recipe Card

About Sweet n' Spicy Summer Gazpacho




Show 3 Comments & Reviews

How to Use a Can of Condensed Cream of Mushroom Soup

How to Use a Can of Condensed Cream of Mushroom Soup


Admit it, we all have a can of condensed cream of mushroom soup in our kitchen. It’s been a pantry staple since it first appeared on store shelves in 1934. The soup is versatile and an easy way to start tons of recipes. We’re sharing 21 dinner recipes that use a can of condensed cream […]

20 Breakfast Casserole Recipes

20 Breakfast Casserole Recipes


We love a good breakfast casserole! Every bite is full of all our favorite breakfast foods – eggs, bacon, sausage, cheese, ham, veggies, potatoes, and more. Not to mention, these casseroles are easy to make and feed the whole family.

14 Easy Mother’s Day Recipes

14 Easy Mother’s Day Recipes


Making Mom breakfast in bed has never been easier! These easy breakfast recipes are beginner-cook friendly, so anyone can make them. As long as you can mix ingredients and turn the oven on, you can make these recipes. Make Mother’s Day the day she deserves by treating her to a delicious breakfast.