Spicy Gazpacho

This spicy gazpacho is a delicious chilled Spanish soup that's perfect as a summer appetiser. It's got added jalapenos to give it a spicy kick.

Course appetiser, Starter

Cuisine Spanish

Prep Time 10

Cook Time 0

chilling time 1

Total Time 1 10

Servings

Calories 107kcal

Author Corina Blum

Equipment

Blender

Ingredients

420 g cucumber diced
550 g tomatoes diced
1 red onion diced
1 red pepper diced
2 garlic cloves diced or crushed
1 tablespoon jalapenos
¼ teaspoon salt
¼ teaspoon black pepper
1 slice of bread crusts removed
40 ml extra virgin olive oil
25 ml red wine vinegar
100 ml cold water

Metric - US Customary

Instructions

Before making the soup, remove the crusts from the bread and put it in a bowl of cold water to soak. Leave it for at least 10 minutes but up to an hour ideally.
Chop all the vegetables and put them in a blender. Blitz.
Taste and adjust any seasonings. Blitz again.
Put in the fridge to chill before serving. I use cold ingredients and prefer to chill for at least an hour.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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