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Spicy gazpacho
Spicy gazpacho is a real find for fans of Spanish cuisine, especially on hot days. This cold soup combines the freshness of vegetables with the piquancy of jalapeno, making it unique and unforgettable. The charm of this dish is that the active part of the preparation takes only 15 minutes. The remaining time is cooling, during which the gazpacho is infused with aromas and flavors. When preparing for guests, you can experiment with additives, for example, add avocado or shrimp to create a more hearty option. A particularly important point is the cooling of the soup, which gives it a particularly bright and refreshing taste.
Variations
You can replace jalapeno with ground chili or Tabasco sauce
Add avocado, shrimp, or smoked fish for heartiness
Instead of tomato juice, use freshly squeezed or canned
Tenderness secrets
Loaf without crusts ensures a homogeneous, smooth texture
The right proportion of red wine vinegar is 60 ml per 1200 g of tomatoes
At least 2 hours of cooling allows the flavors to fully develop
Ingredient tips
Remove seeds and inner ribs from jalapeno to control spiciness
Use ripe, meaty tomatoes — they will provide maximum flavor
Tomato juice can be replaced with canned diced tomatoes
Nuances
Serve the soup extremely cold with ice cubes
Traditionally, gazpacho is served in a glass as a cooling drink
Before serving, drizzle with olive oil and sprinkle with herbs
Ingredients for the recipe
Ingredients
Tomato on Branch
1200 g
Red Pepper
1 pc
Jalapeño Hot Pepper
1 pc
Tsar Khlib Ordinary Sliced Half Long Loaf 250g
2 slices
Garlic
2 cloves
Mars Blue Onion
1 pc
Tomato juice with salt Nash Sik 0.95l
200 ml
Iberica Pomace Olive Oil 1l
2 tbsp
Runa Elite Red Wine Winegar 6% 0.5l
60 ml
Moryachka Natural Food Sea Salt 500g
to taste
Pripravka Ground Black Pepper 20g
to taste
Preparation steps
01
Vegetable preparation — Chop tomatoes, sweet pepper, jalapeno, loaf without crusts, garlic, and onion into medium—sized pieces. Time: 5 min. Benchmark: All vegetables are cut to the same size.
02
First blender processing — Place all chopped vegetables in a blender and blend until smooth. Time: 3 min. Benchmark: Smooth mass without large pieces.
03
Adding tomato juice — Add tomato juice to the vegetable puree and blend again until the desired consistency. Time: 2 min. Benchmark: The soup has acquired a liquid consistency.
04
Adding basic seasonings — Add olive oil, red wine vinegar, salt, and pepper to taste. Time: 1 min. Benchmark: Ingredients are evenly distributed.
05
Final processing — Blend everything together until a smooth, homogeneous texture without lumps. Time: 2 min. Benchmark: The soup has a homogeneous creamy consistency.
06
Cooling — Place the soup in the refrigerator for at least 2 hours to develop flavor and spiciness. Time: 120 min. Benchmark: The soup has completely cooled down, the flavor has developed to the maximum.
07
Serving — Pour the soup into chilled cups, add ice cubes, drizzle with olive oil, sprinkle with fresh parsley. Time: 2 min. Benchmark: The soup is served extremely cold with ice.
08
Tip Spicy gazpacho tastes best when served semi—fixed with ice cubes. To enhance spiciness, you can add a few drops of Tabasco sauce. Serve with crispy croutons or garnish with avocado and smoked fish.
Where to order ingredients
Select the required ingredients in one of the stores
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