Spicy gazpacho recipe

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  • Yield: 2 Servings


  • 2 tomatoes, cored and quartered
  • 1 red bell pepper, cored, seeded, and finely chopped
  • ½ cucumber, peeled and cubed
  • ½ teaspoon ginger, peeled and shredded
  • 1 Vidalia onion, peeled and finely chopped
  • 2 tablespoons parsley (fiat-leafed preferred) or cilantro, finely chopped
  • 2 cloves garlic, peeled and pressed
  • ½ cup lemon juice, freshly squeezed (about 1 large lemon)
  • 2 teaspoons lime juice
  • 3 tablespoons olive oil
  • 2 teaspoons sea salt
  • ¼ teaspoon black pepper, freshly ground
  • ¼ teaspoon cayenne
  • 1/3 cup plain soy yogurt, as garnish (optional)
  • 1/3 cup cherry tomatoes, halved, as garnish (optional)
  • 1/3 cup fresh basi/leaves, packed thinly sliced, as garnish (optional)
How to Make It
  1. Push 1 tomato through the juicer. Set aside the juice.
  2. Dice the remaining tomato into ¼-inch cubes.
  3. In a large bowl, combine the diced tomato, red pepper, cucumber, ginger, onion, parsley, and garlic.
  4. Drizzle the tomato juice, lemon juice, lime juice, and olive oil onto the vegetables, and gently toss together until well coated.
  5. Add salt, black pepper, and cayenne.-Toss again.
  6. In a blender or food processor, blend mixture until smooth.
  7. Garnish with a dollop of soy yogurt, cherry tomatoes, and basil leaves, if desired. Serve chilled.

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