My Classic Version of a Spicy Gazpacho
Created by Kchurchill5 on July 7, 2013
- Servings: 4-8
- Prep Time: 10m
- Cook Time: 0m
- Recipe #10027
Ingredients
- 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
How to Make
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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.
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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.
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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.
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Step 4: Cover with plastic wrap and refrigerate, over night for me, or at least 8 hours. The longer the better.
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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.
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Step 6: A grilled cheese is a perfect side dish for a light lunch or dinner. ENJOY!
Nutritional Facts
- Serving Size: 1 (618.7 g)
- Calories 357.2
- Total Fat - 16.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 23.1 mg
- Sodium - 442.8 mg
- Total Carbohydrate - 46.6 g
- Dietary Fiber - 7.5 g
- Sugars - 18.3 g
- Protein - 14.2 g
- Calcium - 96.2 mg
- Iron - 3.4 mg
- Vitamin C - 114.2 mg
- Thiamin - 0.3 mg