Spicy Gazpacho

by Editorial Staff

Summary

Prep Time 45 mins
Total Time 4 hrs 45 mins
Course Side Dish
Cuisine European
Servings (Default: 5)

Ingredients

  • 1 cucumber (s)
  • 1 green pepper (s)
  • 6 tomato (s), ripe
  • 1 onion (s), (finely chopped)
  • 0.5 ½ chilli pepper (s), hot, (pitted and chopped)
  • 3 cloves garlic, (crushed)
  • 4 tablespoon olive oil
  • 0.5 teaspoon ½ ground cumin
  • 4 teaspoons vinegar (sherry vinegar)
  • 4 tablespoon coriander, freshly chopped
  • 2 tablespoon parsley, freshly chopped
  • 300 ml vegetable stock
  • 600 ml tomato juice or tomato puree
  • salt
  • pepper
  • Ice cream, diced, for serving
Spicy Gazpacho
Spicy Gazpacho

Instructions

  1. Halve, core and dice the cucumber and bell pepper.
  2. Put tomatoes in a heatproof bowl, pour boiling water over them and let rest for 30 seconds. Drain, quench with cold water, peel and core if desired; then finely chop the pulp.
  3. Place half of the cucumber, bell pepper, tomato and onion in a food processor with the chilli pepper, garlic cloves, oil, cumin, vinegar, coriander and parsley. With the machine running, pour part of the broth in a thin stream and puree until a fine cream is formed.
  4. Put the finished cream in a bowl. Stir in the leftover broth and tomato juice. Add the rest of the vegetables and stir well. Season to taste with salt and pepper. Cover and chill for a few hours.
  5. Spread the finished gazpacho on soup plates and serve with ice cubes.
  6. VARIATION: Make the ice cubes from tomato juice.

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