Spicy Tomato Cucumber Gazpacho
Spicy Tomato Cucumber Gazpacho
Ingredients
For the Gazpacho
- 2 pounds ripe tomatoes, cored and roughly chopped
- 1 cucumber, peeled, seeded, and roughly chopped
- 1 red bell pepper, cored, seeded, and roughly chopped
- 1/2 red onion, roughly chopped
- 2 garlic cloves, minced
- 1/2 jalapeño, seeded and roughly chopped (adjust to taste)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 slice stale bread, crusts removed, torn into pieces (optional, for thickness)
- 1/2 cup cold water, or more, as needed for consistency
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For Garnish
- 1/4 cup cucumber, finely diced
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons fresh basil, chopped
- extra virgin olive oil, as needed, for drizzling
Instructions
- 1
Combine all 'For the Gazpacho' ingredients (tomatoes, cucumber, red bell pepper, red onion, garlic, jalapeño, olive oil, red wine vinegar, stale bread if using, salt, and black pepper) in a large, powerful blender.
⏱️ 5 min
- 2
Blend on high speed until the mixture is very smooth. Gradually add the cold water, a little at a time, until you reach your desired consistency. Some prefer it slightly chunky, others perfectly smooth.
⏱️ 5 min
- 3
Taste the gazpacho and adjust seasonings as needed. You might want more salt, pepper, vinegar, or even a bit more jalapeño for extra spice.
⏱️ 2 min
- 4
Pour the gazpacho into a pitcher or a large bowl, cover tightly, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly.
⏱️ 120 min
- 5
Before serving, give the gazpacho a good stir. Ladle into bowls and garnish each serving with finely diced cucumber, red bell pepper, and fresh basil. Finish with a light drizzle of extra virgin olive oil.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tomato Cucumber Gazpacho
Ingredients
For the Gazpacho
- 2 pounds ripe tomatoes, cored and roughly chopped
- 1 cucumber, peeled, seeded, and roughly chopped
- 1 red bell pepper, cored, seeded, and roughly chopped
- 1/2 red onion, roughly chopped
- 2 garlic cloves, minced
- 1/2 jalapeño, seeded and roughly chopped (adjust to taste)
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 slice stale bread, crusts removed, torn into pieces (optional, for thickness)
- 1/2 cup cold water, or more, as needed for consistency
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For Garnish
- 1/4 cup cucumber, finely diced
- 1/4 cup red bell pepper, finely diced
- 2 tablespoons fresh basil, chopped
- extra virgin olive oil, as needed, for drizzling
Instructions
- 1
Combine all 'For the Gazpacho' ingredients (tomatoes, cucumber, red bell pepper, red onion, garlic, jalapeño, olive oil, red wine vinegar, stale bread if using, salt, and black pepper) in a large, powerful blender.
⏱️ 5 min - 2
Blend on high speed until the mixture is very smooth. Gradually add the cold water, a little at a time, until you reach your desired consistency. Some prefer it slightly chunky, others perfectly smooth.
⏱️ 5 min - 3
Taste the gazpacho and adjust seasonings as needed. You might want more salt, pepper, vinegar, or even a bit more jalapeño for extra spice.
⏱️ 2 min - 4
Pour the gazpacho into a pitcher or a large bowl, cover tightly, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly.
⏱️ 120 min - 5
Before serving, give the gazpacho a good stir. Ladle into bowls and garnish each serving with finely diced cucumber, red bell pepper, and fresh basil. Finish with a light drizzle of extra virgin olive oil.
⏱️ 3 min