Spicy Gazpacho

This Spicy Gazpacho comes together quickly in a blender, blending ripe tomatoes, crisp cucumber, and a zesty kick from jalapenos. It’s chilled and ready to enjoy in under an hour, making it the perfect cold soup for hot summer days.

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Course: Side Dish, Soup

Cuisine: Mexican-Inspired

Keyword: spicy gazpacho, spicy gazpacho soup

Prep Time: 10

Chill: 30

Total Time: 40

Servings: servings

Calories: 147kcal

Author: Lyn Croyle

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.

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