Some days, a hot soup is just not in the cards – but that doesn’t mean it can’t still bring plenty of heat. This chilled gazpacho brings plenty of spiciness, and it’s a perfect match with the tomato, garlic, and mango in the soup. It’s tangy, earthy, fruity, and spicy – a real treat to cut the heat on sultry summer days. Or try it as a change of pace to a traditional tomato soup any time of year.
Common crushed red pepper is your heat source in the spicy gazpacho, and therefore very controllable to ramp up or down the spiciness. Add more post-blending to get the heat just right.
For the soup base
- 2 vine tomatoes stemmed and quartered
- 2 sweet onions peeled and quartered
- 1 red bell pepper stemmed and quartered
- 1 can tomato paste 12 ounces
- 2 cloves garlic
- 3/4 cup water
- 1/4 cup cilantro packed
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons fresh lime juice approximately one lime's worth
- 3 teaspoons crushed red pepper
- 2 teaspoons sea salt
To add some chunkiness and extra heat
- 1 yellow bell pepper chopped
- 1 avocado pitted and chopped
- 1/2 mango chopped
- Crushed red pepper additional, to taste
- Add all ingredients for the blending process into a blender. Blend until smooth.
- Pour the blended gazpacho into a large bowl, then add the yellow bell pepper, the avocado, and mango to the soup. Stir to combine.
- Taste and add additional crushed red pepper if you prefer your gazpacho spicier. Stir to combine, then serve.
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