Gazpacho (gaspacho in Portugal) is a cold tomato-based, raw vegetable, Spanish soup that is well known on the Iberian peninsula and parts of Latin America. It’s usually a Summer dish, but is great during the Spring for a light and refreshing soup. This recipe is for a spicy version of Tomato Gazpacho.
- 6 tomatoes, medium – large sized
- 2 cucumbers, peeled
- 2 chili peppers
- 1 medium bell pepper
- 1 onion, peeled
- 1 tablespoon (15ml) fresh cilantro
- 2 cups water or vegetable broth, cool temperature
- Juice of 1 lime
- Juice of 1 lemon
- Salt and pepper to taste
Time required 15 minutes
Difficulty level 1
Cost of ingredients 6USD
Using a food processor or blender, place all the ingredients in and blend until desired consistency. If no blender is available, mince all the vegetables or use a pestle and mortar to crush the ingredients. Add in water and mix well with a whisk.
If seeds are an issue, just strain the liquid through a strainer.
If you don’t want yours to be too spicy, make sure to remove the seeds and ribs (white part of the pepper that holds the seeds) of the chili peppers, before adding to the gazpacho. Also if your hands are sensitive to the heat in chili peppers, remember to use gloves so as not to get burned!
Photo by Marylise Doctrinal