Spicy Gazpacho

Published: September 8, 2025

A vibrant, chilled tomato soup with bold flavors, crafted to invigorate on warm days. This recipe balances tangy tomatoes, crisp vegetables, and a spicy kick, delivering a refreshing twist on classic Spanish gazpacho.

🍅 Recipe Overview

| Category | Time |

|---------------------|----------------|

| Total Time | 20 minutes |

| Prep Time | 10 minutes |

| Cook Time | 10 minutes |

🥗 Ingredients (Serves 4)

• 2 pounds ripe tomatoes, chopped (about 6 large; peel if desired for a smoother texture)

• ½ medium red bell pepper, seeded and chopped (adds sweetness and depth)

• 2 Kirby cucumbers (about 10 ounces total), ¼ cucumber reserved for garnish, remaining ¾ cucumber chopped

• ¼ small red onion (about 2 ounces), finely chopped (adjust for intensity)

• 1 red Fresno chile, stemmed and chopped (remove seeds/pith for milder heat; capsaicin resides in the pith, so seeds alone don’t reduce spiciness)

• 1 garlic clove, peeled and minced

• 6 tablespoons extra-virgin olive oil, plus extra for garnish (optional)

• 1 tablespoon sherry vinegar (or red wine vinegar for tangier notes)

• 1 teaspoon kosher salt, plus additional salt to taste

• 2 tablespoons fresh chives, chopped (for garnish)

👩🍳 Preparation Steps

Step 1: Blend the Base

In a high-speed blender, combine the chopped tomatoes, red bell pepper, ¾ chopped cucumber, red onion, Fresno chile, and garlic. Purée until completely smooth (2–3 minutes), ensuring no visible chunks.

Place a chinois strainer (or a fine-mesh sieve lined with cheesecloth) over a medium bowl. Slowly pour the blended mixture into the strainer. Gently press the solids with a spoon to extract all liquid; discard the strained pulp (repurpose for salsa, per Pro Tips).

Step 2: Season & Chill

In the strained mixture, drizzle olive oil slowly while whisking to emulsify (prevents separation). Add sherry vinegar and whisk to combine. Stir in salt, then taste and adjust with additional salt if needed.

Refrigerate for at least 2 hours (or overnight) to chill thoroughly and allow flavors to meld.

Step 3: Prepare Garnishes

Finely dice the reserved ¼ cucumber into tiny, uniform pieces for garnish.

Step 4: Serve & Finish

Stir the chilled soup gently. Divide into 4 bowls or tall glasses. Top with diced cucumber, fresh chives, and a light olive oil drizzle (optional) for a glossy finish.

💡 Pro Tips & Variations

• Pulp Reuse: The strained pulp is not waste! Mix with hot sauce for a quick, smoky salsa.

• Roasted Peppers: For silkier texture, roast red bell peppers under the broiler until charred, peel, and add to the blend (from Bon Appetit recipes).

• Heat Customization: Remove the pith from the Fresno chile for milder heat; leave it for maximum spiciness.

• Classic Adaptation: Echo Diana Kennedy’s "Nothing Fancy" recipe by adding red wine vinegar, omitting cucumber in the base, and using a green bell pepper. She blends with a food processor, adding oil via the drip pusher for smoothness.

Enjoy this zesty, crowd-pleasing soup as a starter or light meal—ideal for summer gatherings!