Fresh Chunky Style Spicy Gazpacho (Recipe Card)
This recipe for Gazpacho is a well balanced slightly chunky version combining fresh garden tomato, cucumber, peppers, along with acid from lemon and lime juice.
Equipment
- Blender or
Ingredients
- 6 large ripe red tomatoes peeled* and chopped (about 3 - 4 cups)
- 1 ½ cups chopped peeled and seeded cucumber
- ½ cup diced red onion
- 1 red bell pepper seeded and diced (about ¾ cup)
- 2 Serrano peppers diced (or other hot pepper, such a jalapeno) or to taste
- 1 large clove garlic pressed or finely minced
- 1 6-ounce can tomato juice
- Juice from one lime
- juice from one lemon
- 4 dashes Tabasco
- Salt to taste
Garnishes
- Diced avocado
- Diced fresh cucumber
- Diced red onion
- Diced tomato
- Diced red bell pepper
- Fruity Olive Oil
- Lime wedges
- Additional Tobasco
Instructions
- Step 1: Initial Processing Place the tomato, cucumber, onion, red bell pepper, Serrano pepper, and garlic along with a good pinch of salt into the work bowl of a food processor. Process using on/off pulses until the contents are liquidy but not liquified – you still want some texture.What this means: Start with 3-4 quick pulses to break down the larger pieces, then pulse in 1-2 second bursts, checking frequently. You're aiming for a chunky salsa-like consistency where you can still see distinct pieces of vegetables, not a smooth puree. The mixture should be wet and broken down but retain small chunks – think rustic rather than refined. This usually takes 8-12 total pulses, depending on your processor's power.Step 2: Adding Liquids Gradually Add the lime and lemon juices with a few dashes of Tabasco; pulse once or twice until mixed in. Now add the tomato juice gradually – start with about half the can, pulse once to incorporate, then taste for both consistency and flavor. Add more tomato juice in small increments until you reach your desired thickness.Why this matters: Fresh vegetables vary in water content depending on season and variety. By adding tomato juice gradually, you control the final consistency. You want the gazpacho to coat a spoon lightly but still flow easily – not thin like juice, not thick like salsa. Taste as you go; sometimes you'll use the full can, sometimes less. The flavor should be balanced, not dominated by the canned tomato taste.Step 3: Resting and Final Adjustments Pour into a covered container and allow to sit in the refrigerator for a few hours at least to allow the flavors to develop. When ready to serve, stir and taste for heat and salt. Adjust to taste. Serve in chilled bowls with garnishes as desired.Important notes: The gazpacho will separate as it sits – this is completely normal. Give it a good stir before tasting. After resting, you may find you need additional salt, acid (more lime/lemon), or heat (more Tabasco). Chill your serving bowls in the freezer for 15 minutes before serving for the ultimate refreshing experience.
Notes
Allow the soup to sit in the refrigerator at least an hour, best overnight.
Nutrition
Serving: 1 servingCalories: 47kcalCarbohydrates: 11gProtein: 2gFat: 1gSodium: 295mgFiber: 2g
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