Spicy Gazpacho
Spicy Gazpacho is the ultimate cold soup to beat the summer heat! With ripe tomatoes, crunchy cucumbers, a zesty kick of jalapeno, and a tangy lime finish, this refreshing and spicy tomato gazpacho is a great way to cool down and spice things up in one bowl.
I love making this Spicy Gazpacho recipe during the summer when I want something refreshing, flavorful, and a little bit bold. It’s a perfect blend of tomatoes, cucumber, and jalapeno, all blended into a chilled soup that’s light yet satisfying. Plus, it’s super easy to make and can be customized to fit your preferred spice level!
If you enjoy easy flavorful soups, you will love this Asparagus Potato Soup, Green Pea Soup, and Curried Carrot Soup.
Why This Recipe Rocks!
- Bold Flavors: The combination of ripe tomatoes, cucumber, and jalapeno delivers a bright, bold flavor with just the right amount of heat.
- Quick and Easy: With just a blender and a few fresh ingredients, this gazpacho is a breeze to make.
- Perfect for Summer: It’s a cooling, no-cook dish ideal for hot days or light lunches.
- Customizable Spice: Adjust the heat level by using some of the jalapeno seeds or opting for a different chili.
Spicy Gazpacho Ingredients + Substitutions
- Tomatoes: Fresh ripe Roma tomatoes give the soup a naturally sweet, vibrant flavor. If tomatoes aren’t in season, canned whole tomatoes with their juices work just as well.
- Cucumber: English cucumber is preferred because it has thin skin and minimal seeds, but a regular cucumber works too, just be sure to peel and remove the seeds for a smoother texture.
- White Bread: Day-old white bread helps thicken the gazpacho and gives it that signature creamy body. Tear it into small pieces and remove the crust for best results.
- Jalapeño: Adds a mild heat that gives the spicy soup its kick. Remove the seeds and membrane for less spice or leave some in—or swap for a serrano if you want it spicier.
- Bell Pepper: Red or yellow bell pepper adds a touch of sweetness and brightens the overall flavor. Choose firm, glossy peppers for the best taste.
- Lime Juice: Replaces traditional vinegar with a zesty, citrus twist. Fresh-squeezed lime juice gives the tomato gazpacho a refreshing finish. Start with one lime and add more to taste.
- Garlic: Just one clove gives a punch of flavor without overpowering the soup. Fresh garlic is best, but roasted garlic can be used for a milder, deeper flavor.
Check the recipe card below for the full ingredient list and quantities of each one.
How to Make Spicy Gazpacho
Making this gazpacho recipe is as easy as blend, chill, and serve! No cooking required, just prep your fresh ingredients and let the blender do the rest.
Step 1: Prep the Veggies. Dice the tomatoes, cucumber, bell pepper, and jalapeño. Tear the bread into small pieces and peel the garlic. If you're using fresh lime, go ahead and juice that now too.
Step 2: Load the Blender. Add the chopped veggies, bread, garlic, lime juice, olive oil, and water to your blender. Don’t worry about the order, it’ll all get blended. If your blender is smaller, you can do this in batches.
Step 3: Blend to Desired Texture. Start by pulsing to break down the ingredients, then blend until smooth or your preferred consistency. You can add a splash more water if it’s too thick.
Step 4: Chill and Serve. Pour the summer soup into a bowl or container and chill for at least 30 minutes to let the flavors meld. When ready to serve, top with jalapeño slices, chopped herbs, or your favorite garnish for a fresh finish.
Handy Tip: Blend in Batches if Needed
If your blender isn’t large enough to hold all the ingredients at once, blend in batches. Then, combine everything in a large bowl before adjusting the seasoning.
Dietary Modifications & Variations
- Use Canned Tomatoes: If fresh tomatoes aren’t in season, use canned whole tomatoes for a rich, consistent flavor year-round.
- Make It Extra Spicy: Swap the jalapeño for a serrano pepper, or leave the seeds in for a bigger heat kick. You can also add a splash of hot sauce to the blender.
- Roast the Veggies First: For a smoky twist, roast the tomatoes, peppers, and garlic before blending. This adds depth and richness to the soup.
- Add Protein: For a heartier meal, stir in cooked shrimp or diced grilled chicken just before serving.
- Make It Vegan and Gluten-Free: Skip the bread or replace it with a gluten-free variety to make the gazpacho both vegan and gluten-free without sacrificing texture.
Soup-er Toppings & Serving Suggestions
Chilled and zesty, this spicy gazpacho brings bold flavor to hot summer days. Serve it as a light lunch, a refreshing appetizer, and at dinner parties. It's perfect for warm-weather potlucks, weekend BBQs, or a quick weeknight dinner when it's too hot to cook.
- Pair it with these crusty dinner rolls for a light and simple meal.
- For a heartier meal, serve alongside this prosciutto sandwich or chicken sandwich.
- Top it off with fresh diced bell peppers for crunch and color or toasted cornbread croutons and pepitas for added texture.
Expert Tips
- Storing: Leftover Spicy Gazpacho can be stored in an airtight container in the refrigerator for up to 4 days. The flavors are even better after a day or two as they meld together. This soup is best enjoyed cold or at room temperature, so no reheating is needed!
- Use ripe tomatoes for the best flavor. If you’re using fresh tomatoes, choose ones that are deeply red and slightly soft to the touch; this will give your gazpacho the most vibrant, sweet-tart base.
- Blender vs. Food Processor: A blender creates a smooth, creamy consistency, perfect for a silky gazpacho. A food processor leaves more texture, which some people prefer. You can also pulse instead of blending fully if you want a chunkier finish.
- Chill before serving. Let the soup rest in the fridge for at least 30 minutes. This not only cools it down but also allows the flavors to meld and deepen. Just be sure to adjust seasonings (salt, pepper, lime) before serving, as they may mellow as it sits.
- Adjust spice to your taste. Jalapeños can vary in heat; taste a small piece before blending. Want more heat? Leave in some seeds or swap in a serrano chili.
Recipe FAQs
If you don’t have a blender, a food processor works just as well, although it will leave more texture
If you prefer a smoother texture, blend longer in your blender, or if you prefer a chunky gazpacho, pulse the ingredients in your blender or food processor. You can always add a bit more water to adjust the consistency as well.
Yes, if fresh tomatoes aren’t available, canned tomatoes work great. Use a 28-ounce can of whole tomatoes with juices, and blend them into the mixture for a smooth texture.
More Summer Soup Recipes
Did you try this soup recipe? Please leave a 5 ⭐️⭐️⭐️⭐️⭐️ rating if you loved it and your comments below! For more recipes, you can follow along on Facebook, Instagram, and Pinterest!
Spicy Gazpacho
Equipment
- Blender or immersion blender
Ingredients
- 2 pounds ripe roma tomatoes diced or 28 ounce can whole tomatoes with juices
- 1 English cucumber chopped, if using a regular cucumber be sure to peel and deseed
- 2 slices white bread 1-2 day old, cut off crusts and tear into small pieces
- 1 jalapeno seeded and membrane removed, can leave seeds in for more spice or use a serrano chili instead
- 1 red or yellow bell peppers chopped
- ¼ cup extra virgin olive oil
- 1 cup water
- 1 clove garlic
- 1-2 limes juiced can add more or less to taste
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
Optional Garnishes
- Extra diced bell pepper
- Chopped green onions
- Chopped parsley or cilantro
- Diced jalapeno
- Sour cream or Greek yogurt
Instructions
- Place the tomatoes, cucumber, bread, jalapeno, bell pepper, oil, lime juice, garlic, and water in the blender. Pulse to begin to chop up the vegetables. When it gets going, let the blender run to reach the texture you prefer. Add more water as needed to achieve the desired consistency.2 pounds ripe roma tomatoes, 1 English cucumber, 2 slices white bread, 1 jalapeno, 1 red or yellow bell peppers, ¼ cup extra virgin olive oil, 1 cup water, 1 clove garlic
- Add salt, pepper, and lime juice to the blender and pulse to mix together. Chill for 30 minutes or up to a few hours before serving. Before serving, taste and adjust the salt, pepper, and lime juice to your tastes.1 ½ teaspoons salt, ½ teaspoon black pepper, 1-2 limes
- Serve the soup up with your toppings of choice.
Recipe Tips
- For a chunkier gazpacho, pulse the ingredients in your blender or food processor instead of blending them smooth. This will give you a more textured soup.
- Chill the soup for at least 30 minutes before serving to allow the flavors to meld together. Gazpacho tastes even better after sitting for a few hours or even days!
- If you want to adjust the spice level, leave the jalapeño seeds in for extra heat or switch to a spicier pepper like a serrano chili for more of a kick.
Nutrition
