Spicy Summer Gazpacho

Spicy Summer Gazpacho


  • 6 medium tomatoes
  • 1 small white onion
  • 1 medium cucumber, peeled
  • 1/2 red bell pepper
  • 1 stalk of celery
  • 1 clove of garlic
  • 1 jalapeño pepper (remove seeds if you don’t want it too spicy)
  • 2 Tbsp of olive oil
  • 1 tsp of sugar
  • juice of 1 lime
  • salt and pepper, to taste
  • 3-4 cups of cold water or vegetable stock


  1. Place all of the ingredients into blender container
  2. Blend until vegetables are all finely chopped and slightly pureed, about 30-45 seconds blending on high speed
  3. Add additional water if necessary to get the desired consistency. It shouldn’t take more than a minute or two of blending to get the desired consistency; blending too long will cause the soup to become hot
  4. Pour the soup into a plastic storage container (don’t use metal; it will affect the flavor of your soup), and store until chilled, preferably overnight
  5. Serve straight from the refrigerator topped with your desired garnishes

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