Spicy Gazpacho is a thick raw puree of tomatoes and vegetables served cold as a refreshing warm weather soup.
Spicy Gazpacho
By Sue Lau | Palatable Pastime
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Spicy Gazpacho is my recipe of the day. I am happy one of my friends asked me if I had a gazpacho recipe. This one had been sitting in my files for a bit and I had forgotten to post it. But my memory is jogged and here it is.
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Spicy Gazpacho
There are a few ways to make gazpacho, but all of them involve using raw vegetables. Some are smooth, others are chunky. And quite a lot add breadcrumbs to thicken the potage.
My version is smooth and uses no bread other than as a garnish. To be honest, I enjoy the bread versions as well, but tend to do without when I am avoiding carbs. If you like to add bread, moisten French bread without crusts in tomato juice then add that to the blender. Squeezing dry won’t be necessary since adding it will thicken the soup. So you want to counter-balance the liquid. And since it is already tomato it won’t dilute the flavor.
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Spicy Gazpacho
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Spicy Gazpacho
Equipment
- Blender
Ingredients
- 1-1/2 pounds ripe tomatoes
- 8 ounces green tomato
- 1 teaspoon minced garlic
- 4 scallions
- 1 poblano pepper seeds removed
- 1 cucumber peeled and seeds removed
- 1/4 cup tomato paste
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon granulated sugar
- 1/4 cup olive oil
- 2 teaspoons Tabasco sauce or add to taste please
- 2 cups garlic croutons
Instructions
- Puree mixture in blender (except croutons)
- Chill overnight.
- Serve cold, garnished with croutons.
Notes
Nutrition
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