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Spicy Gazpacho
Recipe Courtesy of Reasor's
Delicious cold soup for a hot day
  • 6 cups Water
  • 1/4 cup White Wine-tarragon Vinegar
  • 3 tablespoons Lime Juice (juice from 1 lime)
  • 4 Slices Stale White Bread with Crusts Cut off
  • 3 pounds Tomatoes (12-16 medium)
  • 1 Red or Yellow Bell Pepper
  • 1 Cucumber (1/2 english, 2 kirby)
  • 1 Small Onion
  • 1/4 cup Fresh Parsley, chopped
  • 1/2 cup Olive Oil
  • Salt and Pepper, to taste
  • 1/2 teaspoon Tabasco Sauce, or to taste

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  1. Combine water, vinegar and lime juice.
  2. Add bread to liquid and let soak while you prepare vegetables.
  3. Core, peel, seed, and roughly chop tomatoes.
  4. Peel, seed and roughly chop pepper.
  5. Peel, seed and roughly chop cucumber.
  6. Peel and dice onion.
  7. If desired, reserve some chopped vegetables for garnish.
  8. Place all vegetables and parsley in the bowl of a food processor or blender.
  9. Pulse several times.
  10. Add bread and soaking liquid.
  11. Pulse several more times.
  12. With blender running, drizzle in olive oil until you reach desired consistency.
  13. Season with salt and pepper and Tabasco, to taste.
  14. Refrigerate at least 2 hours before serving.
  15. Serve chilled and garnish with reserved vegetables
Servings: 6