Today’s post is from Serena, author of Seriously Soupy blog. In addition to writing and cooking, Serena has given soup tours and taught soup classes and has a catalog of over 100 soups on the site! You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.
I reached out to Serena for an easy, chilled summer soup that celebrates fresh veggies. Almost immediately she sent me her recipe for Spicy Gazpacho. I fell in love with Gazpacho when I starting making my first batches Mango Gazpacho and Cucumber Avocado Gazpacho and Watermelon Gazpacho. I’m always looking for new recipes that tweak the soup base just a bit to create a totally different soup. It’s amazing how complicated a soup might taste even though it is quite simple to make.
Here’s what Serena has to say:
Way before I made soups I always identified Gazpacho as the quintessential chilled soup. Packed with tomatoes, cucumbers, and red peppers, this refreshing vegan soup is a great way to beat the heat while also staying nourished. To mix up my Gazpacho a bit, I decided to make things a little spicy by adding in some all-natural Tabanero hot sauce. I tend to shy away from spices with the kids, but adding in this subtle spice (main spice is habanero peppers) that gave the soup a nice kick thanks to the addition of grapefruit, agave and lime juice that is also in Tabanero. With the long (and hot) days of summer here, I hope you enjoy this gazpacho recipe – spicy or not – as a way to stay cool, healthy and refreshed!
Gazpacho Soup Recipe
Ingredients:
- 3-4 tomatoes, cut up
- 2 cups of cold water
- 1 red pepper, chopped up
- 1 cucumber, chopped up
- 1/2 of a red onion, chopped up
- 1 red pepper, chopped up
- 1 tablespoon of chopped garlic
- 1 tablespoon of olive oil
- 2-3 tablespoons of lemon juice
- 2-3 bunches of fresh basil
- 1 tablespoon of tabanero (more or less depending on your preferences)
- pinch of salt
- pinch of pepper
Directions:
- Chop up the tomatoes, cucumber, onion and pepper into small squares.
- Place in a bowl with the tabanero, olive oil and lemon and let it marinate for 15 minutes.
- Add the vegetables to a blender with one cup of water and grind the ingredients together.
- Pour in a bowl and taste with salt and pepper. Add more water and let chill for 2-3 hours. Serve cold.
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