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Spicy Gazpacho

creative.chef's picture
  Cucumbers 2 , peeled, seeded, if desired, and diced
  Beefsteak tomatoes 3 , diced
  Garlic 4 Clove (20 gm), finely chopped or pressed
  Red onion 1 , coarsely chopped
  Red bell pepper 1 , diced
  Yellow bell pepper To Taste, diced
  Olive oil 2 Tablespoon
  Red wine vinegar 1⁄4 Cup (4 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Tomato juice 3 Cup (48 tbs)
  Black pepper 1 Teaspoon
  Salt 1 Teaspoon
  Chopped fresh parsley/Basil / dill / cilantro 1⁄4 Cup (4 tbs)
  Cayenne pepper 1⁄2 Teaspoon

1. Mix the cucumbers, tomatoes, garlic, onion, and peppers in a large glass or ceramic bowl.
2. Add remaining ingredients, except for the fresh herbs and cayenne pepper. Toss to combine.
3. Place half the mixture in the bowl of a blender or food processor fitted with a steel blade and pulse until it is the desired consistency.
4. Return the mixture to the original bowl with the chunky remaining ingredients and stir by hand.
5. Cover and refrigerate for at least 4 hours.
6. Add fresh herbs and cayenne pepper just before serving.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 736 Calories from Fat 290

% Daily Value*

Total Fat 33 g50.6%

Saturated Fat 4.7 g23.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2079.7 mg86.7%

Total Carbohydrates 104 g34.6%

Dietary Fiber 18.6 g74.5%

Sugars 68.1 g

Protein 17 g34.6%

Vitamin A 279.2% Vitamin C 673.2%

Calcium 30.9% Iron 53.4%

*Based on a 2000 Calorie diet

Spicy Gazpacho Recipe