Spicy Gazpacho

[Photograph: Carrie Vasios]

This is a chilled summer soup with a kick.

Check out other recipes from Serious Entertaining: When It's Too Hot To Turn On Your Stove or Oven »

Spicy Gazpacho

About This Recipe

Yield:serves 4
Active time:20 minutes
Total time:1 hour 20 minutes
Special equipment:food processor


  • 2 cloves garlic
  • 2 1/2 lbs ripe tomatoes, chopped
  • 2 pickled jalapeños (not rinsed)
  • 1/2 medium red onion, chopped
  • 1 red pepper, roughly chopped
  • 1 English cucumber, roughly chopped
  • 1 lime
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 2 teaspoons Worchestire sauce
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1/2 cup chopped cilantro


  1. 1

    In the bowl of a food processor, pulse garlic and jalapeños until finely diced. Add tomatoes and pulse until tomatoes are chunky and have released their juice but are not pureed.

  2. 2

    Add red onion, cucumber, and bell pepper to food processor. Pulse until mixture has soup-like consistency, retaining some larger pieces for texture. Transfer mixture to a large bowl.

  3. 3

    Squeeze lime juice into mixture. Add olive oil, sherry vinegar, Worcestershire sauce, and cumin and stir until well combined. Season with salt and pepper to taste.

  4. 4

    Cover soup and let chill in refrigerator for one hour or overnight. Garnish with cilantro before serving.


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