Spicy Gazpacho Recipe is a refreshing summer recipe made with fresh juicy tomatoes, tender cucumbers, and a bit of spice from jalapenos to make an amazing cold soup. This is a low-carb soup that makes an awesome meal or appetizer.
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Why you'll love this recipe
- Besides making this gluten-free, the fresh flavors of the veggies were perfect.
- It also is keeping this a low-carb meal and it's perfect for those doing Keto.
- Our gazpacho soup is perfect for hot summer days and is so refreshing.
Ingredients
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- vine-ripe tomatoes
- English cucumber
- celery
- red bell pepper - green bell pepper can also be used.
- Vidalia onion - red onion, green onion, or yellow onions can be used.
- jalapeno
- garlic
- Balsamic Vinegar - Sherry vinegar can replace balsamic in the soup.
- olive oil
- salt
- black pepper
Equipment
- Blender/Food Processor
- Cutting Board
- Knives
- Measuring Spoons and Cups
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- Chop the veggies.
- In a blender add the cut tomatoes, celery, pepper, Vidalia onion, garlic, olive oil, Balsamic vinegar, Worsheshire sauce, fresh basil, oregano, salt, and pepper. ( all the ingredients) Blend well.
- Check the seasonings. Adjust if needed.
- Place the juice in the fridge to cool. At least 2 hours.
- Serve in bowls and garnish with chopped cucumber, celery, and jalapeno.
Eileen's Tips for Success
- Traditional Gazpacho calls for bread as an addition. I experimented with bread and found leaving it out was best. This Gazpacho Soup is a bit thicker because peeling tomatoes or putting the veggies through a sieve is not required so the soup has texture. Besides making this gluten-free, the fresh flavors of the veggies were perfect. It also is keeping this a low-carb meal and its a perfect for those doing Keto!
Frequently Asked Questions
Gazpacho Soup has origins in Spain and Portugal. The soup is served cold as it is said to have been a nutritious everyday meal to replenish the bodies of local farmers after working on their farms.
I love my Gazpacho recipe served as it originated, cold. Gazpacho incorporates veggies and herbs fresh, so I prefer it served cold.
I don't peel the tomatoes. I don't like extra work when cooking, and the cold vegetable soup is delicious with unpeeled tomatoes.
Please don't freeze. It is a cold soup is made of fresh veggies; freezing the soup will lose the texture of the fresh veggies. This soup will keep well covered in the fridge for about 3-4 days.
Make ahead, storage, and freezer tips
Store the leftovers for up to 3 days in a covered airtight container in the refrigerator.
We do no recommend freezing the soup as the texture of the vegetables will change after defrosting.
Serving Suggestions
Serve this refreshing cold soup for brunch or dinner always a great choice.
Pairing the gazpacho with an egg casserole, quiche, and some grilled chicken would be delicious pair great. Parmesan Crisps, grilled cheese sandwich.
Our easy Gazpacho soup recipe is a great cold soup to serve in soup bowls.
For a special presentation, hollow out peppers and add the chilled soup. This can be done ahead of time and be kept in the refrigerator until ready to serve. Garnish by sprinkling extra cucumber, tomatoes, and celery on top of the cold soup. Avocado is also a great topping as it pairs well with all the garden veggie ingredients. An awesome topper, a jalapeno slice if you like a little heat.
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Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Spicy Gazpacho Recipe
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
- 6 medium vine-ripe tomatoes, cut into cubes reserve 2 Tablespoons for garnish
- 1 large English cucumber, chopped reserve 2 Tablespoon for garnish
- 1 stalk celery, chopped
- 1 medium red bell pepper, chopped and seeded reserve 1 Tablespoon for garnish
- 1 medium Vidalia onion, peeled and chopped
- 1 small jalapeno, chopped and seeds removed
- 2 cloves garlic, peeled and chopped
- 2 Tablespoons Balsamic Vinegar
- 3 Tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3-4 basil leaves, chiffonade sliced thin for garnish
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Instructions
- In a blender or food processor, add the tomatoes, cucumber, bell pepper, onion, jalapeno, garlic, balsamic vinegar, olive oil, salt, and pepper. Blend well.
- Check the seasonings of the Gazpacho, adjust if needed. Refrigerate soup for at least 2 hours.
- Serve in bowls and top with diced cucumber, tomatoes, onions, or a jalapeno. An avocado is also awesome as a garnish.
NOTES
- Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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