Spicy Gazpacho


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Plum (Roma) tomatoes, 8, chopped
  • Cucumber, 1, peeled, halved, seeded, and chopped
  • Red bell pepper (capsicum), 1 small, seeded and chopped
  • Red onion, 1 small, chopped
  • Serrano chiles, 2, seeded
  • Garlic, 2 cloves
  • Fresh cilantro (fresh coriander), ½ cup (¾ oz/20 g) chopped
  • Olive oil, 1 tablespoon
  • Tomato juice, cups (12 fl oz/375 ml), chilled
  • Red wine vinegar, 2 tablespoons
  • Salt and freshly ground pepper
  • Croutons, cups ( oz/75 g), homemade or purchased


  • Make the soup

    In a food processor or blender, combine half each of the tomatoes, cucumber, bell pepper, and onion with all of the chiles and garlic. Process to a coarse paste. Add half of the cilantro and all of the olive oil, tomato juice, and red wine vinegar and process to a smooth purée. Season to taste with salt and pepper.

  • Garnish the soup

    Transfer to an airtight container and refigerate for 2–8 hours or up to 2 days. Ladle the soup into bowls. Garnish with the remaining tomatoes, cucumber, bell pepper, onion, and cilantro, top with the croutons, and serve.