Name: Spicy Gazpacho
Yield: Makes 4 Servings
Ingredients: 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, 1½ cups (12 fl oz/375 ml), chilled; Red wine vinegar, 2 tablespoons; Croutons, 1½ cups (2½ oz/75 g), homemade or purchased; Salt and freshly ground pepper; Plum (Roma) tomatoes, 8, chopped; Cucumber, 1, peeled, halved, seeded, and chopped

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Plum (Roma) tomatoes, 8, chopped
Cucumber, 1, peeled, halved, seeded, and chopped
Red bell pepper (

Method

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of