Spicy Herbed Summer Gazpacho
Cool, vibrant, and bursting with bold flavors, Spicy Herbed Summer Gazpacho is a refreshing twist on the classic chilled soup, perfect for hot summer days. This recipe combines ripe tomatoes, crisp cucumber, red bell pepper, and the fiery kick of jalapeño, while fresh cilantro and parsley bring herbal brightness to every spoonful. Enhanced with smoky paprika, ground cumin, and a tangy splash of red wine vinegar, this gazpacho is layered with complex flavors and a velvety texture. Quick and easy to prepare in just 25 minutes, this no-cook dish is chilled to perfection, allowing the flavors to meld into a cooling, spicy delight. Serve it topped with creamy avocado and crunchy croutons for added texture, and let this refreshing soup be the star of your summer table. Perfect for anyone seeking bold, healthy recipes or a cooling vegan option, this gazpacho is a summertime essential.
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Recipe Information
Ingredients
- 6 large ripe tomatoes
- 1 large cucumber
- 1 medium red bell pepper
- 1 medium jalapeño pepper
- 1 small red onion
- 2 large garlic clove
- 0.5 cup, loosely packed fresh cilantro
- 0.5 cup, loosely packed fresh parsley
- 0.25 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 cups tomato juice
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 medium (juice only) lime
- 1 medium, diced avocado (optional, for topping)
- 0.5 cup croutons (optional, for topping)
Instructions
Core and roughly chop the tomatoes. Peel the cucumber, remove seeds if desired, and chop it into chunks.
Seed and chop the red bell pepper and jalapeño. For less spice, you can remove the jalapeño seeds.
Peel and quarter the red onion. Mince the garlic cloves.
Add the chopped tomatoes, cucumber, red bell pepper, jalapeño, onion, and garlic to a blender or food processor.
Add the fresh cilantro, parsley, olive oil, red wine vinegar, cumin, smoked paprika, salt, and black pepper to the blender.
Blend the mixture until smooth, or leave it slightly chunky if you prefer more texture.
Pour the tomato juice into the mixture and blend again until well combined.
Taste and adjust seasoning, adding more salt, pepper, or vinegar as needed. Squeeze in the juice of one lime and give it a final stir.
Refrigerate the gazpacho for at least 2 hours to chill and allow the flavors to meld together.
Serve cold. Optionally, garnish each bowl with diced avocado, croutons, and a drizzle of olive oil on top for added texture and flavor.
Nutrition Facts
Calories |
1585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4506 mg | 196% | |
| Total Carbohydrate | 177.2 g | 64% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 60.3 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6054 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
