Spicy Tropical Gazpacho Recipes

SPICY TROPICAL GAZPACHO

Steps:

• Combine all the ingredients in a food processor or blender, and pulse 4 times or until combined.
• Cover and chill.

SPICY GAZPACHO

Steps:

• 1. Put the ingredients in a large bowl and stir to combine.
• 2. Place 1/2 the mixture in a blender and pulse until roughly chopped but not pureed. Do the same for the second half or if you like chunky, leave it and mix together with the blended mixture.
• 3. Place in the refrigerator for at least half an hour to chill before serving.
• 4. Top with your favorite topping and serve with grilled bread or croutons if preferred. Enjoy!

SPICY HERBED SUMMER GAZPACHO

Steps:

• ONE DAY AHEAD:.
• Place olive oil in a 5-quart saucepan over medium heat.
• When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
• Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
• Season with salt and pepper to taste.
• Raise heat to high and bring mixture to boil.
• Immediately remove from heat and add tomatoes and cucumber.
• Stir to combine.
• Transfer soup to a covered container and refrigerate overnight to marry flavors.
• TO SERVE:.
• Transfer soup to individual bowls.
• Serve soup cold with sides of bread, cheese, croutons, or crackers.
• NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.

SPICY GAZPACHO

Steps:

• Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
• Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.