Spicy Gazpacho

Bring the flavors of the Mexican garden to your table with this spicy gazpacho recipe. This chilled vegan soup is a wonderful side dish for vegan Mexican dishes as well as a healthy midday meal paired with oven-baked tortilla chips.
Bring the flavors of the Mexican garden to your table with this spicy gazpacho recipe. This chilled vegan soup is a wonderful side dish for vegan Mexican dishes as well as a healthy midday meal paired with oven-baked tortilla chips.

Related story Jamie Oliver's Roasted Vegetable Curry Is The Perfect Way to Use Up All That Squash

Spicy Gazpacho

Serves 6 to 8

Ingredients:

t
• 8 vine-ripe tomatoes, halved, seeded

t

• 1 large jalapeno, halved (remove seeds and membranes for less heat)

t

• 1 small cucumber, halved, seeds scooped out

t

• 1 small red bell pepper, seeds removed

t

• 2 green onions

t

• 1/4 cup chopped fresh cilantro

t

• 1 teaspoon chipotle powder or more to taste

t

• Zest and juice of a lime

t

• 100 percent tomato juice as needed

t

• Salt and freshly ground black pepper to taste

Directions:

t
1. Place tomatoes, jalapeno, cucumber, pepper, green onions, cilantro, chipotle powder, lime zest and juice in a blender or food processor and puree.

t

2. Add tomato juice, if necessary, until you reach your desired consistency.

t

3. Season with salt and pepper. Chill for a few hours before serving.

Cook’s note: Garnish gazpacho with chopped fresh vegetables: peppers, cucumber, avocados, tomatoes, and olives.

More vegan Mexican recipes!