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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.

Spicy Gazpacho

Serves 6 to 8

Ingredients:

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  • 8 vine-ripe tomatoes, halved, seeded
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  • 1 large jalapeno, halved (remove seeds and membranes for less heat)
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  • 1 small cucumber, halved, seeds scooped out
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  • 1 small red bell pepper, seeds removed
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  • 2 green onions
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  • 1/4 cup chopped fresh cilantro
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  • 1 teaspoon chipotle powder or more to taste
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  • Zest and juice of a lime
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  • 100 percent tomato juice as needed
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  • Salt and freshly ground black pepper to taste

Directions:

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  1. Place tomatoes, jalapeno, cucumber, pepper, green onions, cilantro, chipotle powder, lime zest and juice in a blender or food processor and puree.
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  3. Add tomato juice, if necessary, until you reach your desired consistency.
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  5. 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.

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