Best 6 Spicy Gazpacho Recipes

In the realm of refreshing summer soups, gazpacho stands tall as a vibrant and flavorful dish that embodies the essence of Spanish cuisine. Originating from the sun-soaked region of Andalusia, this cold soup has captivated palates for centuries with its unique blend of fresh vegetables, tangy tomatoes, and a hint of spice. While traditional gazpacho adheres to a classic recipe, modern interpretations have emerged, each offering a distinctive twist on this beloved dish.

This article presents a culinary journey through the world of gazpacho, featuring a collection of tantalizing recipes that cater to diverse tastes and preferences. From the traditional version that celebrates the simplicity of fresh ingredients to variations that incorporate roasted peppers, watermelon, and even avocado, these recipes offer a symphony of flavors that will delight your senses. Whether you're a seasoned gazpacho aficionado or a curious home cook seeking a refreshing culinary adventure, this article has something for everyone. So, embark on this gastronomic expedition and discover the vibrant world of gazpacho, where every spoonful promises a burst of flavor and a taste of the Mediterranean sun.

Here are our top 6 tried and tested recipes!

SPICY GAZPACHO

Spicy Gazpacho image

Categories Soup/Stew Onion Tomato Vegetable Summer Chill Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

2 cups diced seeded peeled cucumber
1 cup chopped celery
1 cup chopped green onions
1 4-ounce can chopped mild green chilies
3 14 1/2-ounce cans diced tomatoes in juice
1 slice white bread, torn into pieces
1/4 cup olive oil
1/4 cup drained capers
2 tablespoons red wine vinegar
1 tablespoon chili powder
2 garlic cloves

Steps:

Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.

SPICY GAZPACHO

Spicy Gazpacho image

Vegetable juice cocktail is the no-fuss broth for gazpacho that goes from start to finish in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 7

Number Of Ingredients 9

Ingredients

2 medium tomatoes, chopped
1 small cucumber, chopped
1 small onion, chopped
1/2 green bell pepper, chopped
1 clove garlic, finely chopped
1 tablespoon wine vinegar or lemon juice
1 to 2 dashes red pepper sauce
1/4 teaspoon salt
1 can (24 oz) spicy hot vegetable juice cocktail or tomato juice (3 cups), chilled

Steps:

In large bowl, mix all ingredients.
Cover; refrigerate until serving time. Cover and refrigerate any remaining gazpacho.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 5 g, TransFat 0 g

SPICY GAZPACHO WITH SHRIMP

SPICY GAZPACHO WITH SHRIMP image

Categories Soup/Stew Pepper Shellfish Tomato Vegetable No-Cook Fourth of July Picnic Low Carb Low Fat

Yield 8-10 generous servings

Number Of Ingredients 29

Ingredients

2-1/2 cups finely chopped fresh Roma/plum tomatoes
1-1/4 cups finely chopped, unpeeled and seeded, long English cucumber
1/4 cup each finely chopped green, red and orange bell peppers
1/2 cup finely sliced green onions
2/3 cup finely chopped sweet onion - such as Vidalia
1/3 cup virgin olive oil
2 cups fat-free beef broth
juice and fine zest of 1 lemon
juice and fine zest of 1 lime
1/3 cup sherry vinegar
1/3 cup minced fresh flat-leaf Italian parsley
1/3 cup minced fresh cilantro
2 tablespoons Worcestershire sauce
1 tablespoon creamy-style horseradish
3 large cloves garlic, minced
2 jalapeno peppers, seeded and minced
1 hard-boiled egg, chopped
3-1/2 cups spicy V-8 juice
3-1/2 cups spicy Clamato juice
1 tablespoon sugar
fine sea salt to taste
1 teaspoon fresh, coarsely ground pepper
hot pepper sauce to taste
2/3 cup fine, plain bread crumbs
1-1/2 cups small cooked shrimp
GARNISH
sour cream
diced avocado tossed with a squeeze of lemon juice
fine lemon and lime zest

Steps:

In a non-reactive stock pot, gently combine tomatoes, cucumber, peppers, green onions, onion, olive oil, beef broth, lemon and lime juices/zests, sherry vinegar, parsley and cilantro. Place Worcestershire sauce, horseradish, garlic, jalapenos and cooked egg in blender and puree until smooth. Gently stir into vegetable mixture until well combined. Working in batches, puree 1/3 of vegetable mixture in blender until smooth, then add to remaining vegetables in pot. Add V-8, Clamato juice and sugar, and stir gently to combine. Add salt a little at a time, stirring and tasting after each addition until satisfied. Add pepper and a few dashes of hot pepper sauce if desired. Add bread crumbs and stir just until they melt/dissolve into the soup. Lastly, add shrimp and stir gently to combine. Cover and chill in refrigerator 3-4 hours. Ladle gazpacho into chilled bowls, mugs or large stemmed glasses. Garnish with a dollop of sour cream sprinkled with avocado and lemon/lime zest. NOTE: If a vegetarian gazpacho is preferred: Use only V-8 juice, substitute vegetable broth for beef broth, and omit both shrimp and horseradish.

HEALTHY SPICY GAZPACHO

Healthy Spicy Gazpacho image

Vegetable juice cocktail is the no-fuss broth for gazpacho that goes from start to finish in 15 minutes.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 15m

Yield 7

Number Of Ingredients 9

Ingredients

2 medium tomatoes, chopped
1 small cucumber, chopped
1 small onion, chopped
1/2 green bell pepper, chopped
1 clove garlic, finely chopped
1 tablespoon wine vinegar or lemon juice
1 to 2 dashes red pepper sauce
1/4 teaspoon salt
1 can (24 oz) spicy hot vegetable juice cocktail or tomato juice (3 cups), chilled

Steps:

In large bowl, mix all ingredients.
Cover; refrigerate until serving time. Cover and refrigerate any remaining gazpacho.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 5 g, TransFat 0 g

SPICY GAZPACHO SALAD

Spicy Gazpacho Salad image

Cool, refreshing soup becomes delicious fork food with the addition of greens. Adding more or less hot sauce can vary the heat in this salad.-Donna Marie Ryan, Topsfield, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

3 cups chopped and seeded tomatoes
1 medium cucumber, seeded and chopped
1 medium green pepper, chopped
4 green onions, chopped
1 celery rib, thinly sliced
1 tomatillo, husk removed, seeded and chopped
1/2 cup red wine vinaigrette
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 teaspoon coarsely ground pepper
1 teaspoon hot pepper sauce
1/2 teaspoon kosher salt
1 bunch romaine, torn

Steps:

In a large bowl, combine the first six ingredients. In a small bowl, whisk the vinaigrette, lemon juice, Worcestershire sauce, garlic, pepper, pepper sauce and salt. Pour over tomato mixture; toss to coat. Cover and refrigerate for 4 hours., Just before serving, place romaine in a large serving bowl. Top with vegetable mixture and toss to combine.

Nutrition Facts : Calories 67 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 333mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SPICY GAZPACHO

Spicy Gazpacho image

If you think cold soup isn't for you, this spicy gazpacho may change your mind. We loved the mix of vegetables and seasonings in this recipe. It's fresh and has a kick of spice. Very refreshing on a hot summer day.

Provided by Sandra McGrath

Categories Other Soups

Time 20m

Number Of Ingredients 19

Ingredients

4-5 large tomatoes, cut up and diced
2 can(s) diced tomatoes (14 oz each)
1 large diced cucumber
1 medium red bell pepper, diced
1 medium jalapeno pepper, cleaned and diced
1 medium red onion, diced
2 clove garlic, minced
1 bottle V-8 (spicy, low sodium or any variety), 32 oz. juice or tomato juice
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar or sherry or wine vinegar if preferred
2 Tbsp fresh squeezed lime juice
1 tsp salt
1/2 tsp chili powder
TOPPING INGREDIENTS (SUGGESTIONS)
sliced avocado
low-fat sour cream
pumpkin seeds
chopped cilantro
lime wedges for additional zing!

Steps:

1. Put the ingredients in a large bowl and stir to combine.
2. Place 1/2 the mixture in a blender and pulse until roughly chopped but not pureed. Do the same for the second half or if you like chunky, leave it and mix together with the blended mixture.
3. Place in the refrigerator for at least half an hour to chill before serving.
4. Top with your favorite topping and serve with grilled bread or croutons if preferred. Enjoy!

Tips:

Use ripe tomatoes: The riper the tomatoes, the sweeter and more flavorful your gazpacho will be.
Chill the gazpacho before serving: Gazpacho is best served cold, so make sure to chill it in the refrigerator for at least 30 minutes before serving.
Use a variety of vegetables: Don't be afraid to experiment with different vegetables in your gazpacho. Some good options include cucumbers, bell peppers, onions, and celery.
Add some spice: If you like spicy food, you can add some chopped jalapeño or serrano peppers to your gazpacho.
Garnish with fresh herbs: Fresh herbs like cilantro, basil, and parsley add a nice flavor and freshness to gazpacho.

Conclusion:

Spicy gazpacho is a refreshing and flavorful soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and delicious meal, give spicy gazpacho a try!