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Spicy Gazpacho

creative.chef's picture
Ingredients
  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
Directions

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

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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