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My Classic Version of a Spicy Gazpacho

Here's how you make My Classic Version of a Spicy Gazpacho
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  • Servings: 4-8
  • Prep: 10m
  • Cook: 0m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • 2 pounds tomatoes (plum tomatoes lightly seeded and rough chopped)
  • 1 cucumber (seedless peeled lightly seeded and rough chopped reserve some for the garnish)
  • 1 red bell pepper (roasted, rough chopped)
  • 1 yellow bell pepper (small pepper, rough chopped)
  • 1 jalapeno pepper (small, minced, seeds and ribs removed)
  • 1 zucchini, (small zucchini, seeded and peel on, rough chopped)
  • 1 onion (medium onion, rough chopped (reserve some for the garnish)
  • 1 garlic clove, chopped
  • 2 cups tomato juice (or V8 juice)
  • 1/4 cup vinegar (red wine vinegar)
  • 1/2 lemon, squeezed
  • Dash hot sauce
  • Small slice sourdough bread, diced (1 slice, optional)
  • 1/2 cup fresh cilantro or parsley
  • 1/4 cup olive oil
  • 1/2 teaspoon celery seed (optional)
  • Salt to taste
  • Pepper to taste
  • GARNISH
  • Reserved cucumber, diced
  • Reserved onion, diced or you can use scallions
  • 1 small jalapeno, thin sliced (seeds and ribs removed)
  • Fresh chives, diced
  • Croutons
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Note: I like to reserve a little of the cucumber and onion; along with the jalapenos as a garnish. It isn't necessary, but I like it. Also, You can also puree this soup as much as you like - from a 'chunky' consistency to 'smooth.' I like to NOT puree it all the way; I like a little texture to mine.

  • Step 2: Reserved Vegetables ... I like to reserve a few tablespoons of the cucumber and onion for the garnish. It isn't necessary; as you can use another garnish. But, set them aside, if you decide to do that.

  • Step 3: Base ... Add the tomato, tomato juice or V8 (I prefer tomato juice), olive oil, red wine vinegar, garlic, zucchini, cucumber, bell peppers, jalapeno, onion, and a pinch of both salt and pepper; then, pulse until lightly pureed - NOT completely smooth. Add a little of the lemon, a dash of hot sauce, cilantro or parsley, and pulse another time. Taste. At this point; you can re-season with additional lemon juice, hot sauce, salt and or pepper. Also, if you want the soup a bit thicker, you can add the slice of bread. In some areas, bread is traditional; in others, it is not. At this point ... it is all about taste. Celery seed is also optional, and some people like that. Again, all personal taste. Just make to taste as you go.

  • Step 4: Cover with plastic wrap and refrigerate, over night for me, or at least 8 hours. The longer the better.

  • Step 5: Garnish and Serve ... Ladle into your bowls, garnish with the reserved cucumber, onion, and jalapeno; and, a few croutons to finish it off. A few chives are also really nice. My friend adds skewers of olives and cucumbers instead; or, sometimes grilled shrimp. At this point, it is all up to you how you like to finish off the soup.

  • Step 6: A grilled cheese is a perfect side dish for a light lunch or dinner. ENJOY!

We hope you enjoy this recipe!

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