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Fresh Spicy Heirloom Tomato Cucumber Gazpacho

fresh spicy heirloom tomato cucumber gazpacho - featured image
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A refreshing and spicy cold soup made with vibrant heirloom tomatoes, crisp cucumber, and a kick of jalapeño, perfect for hot summer days.

Ingredients

Scale
  • 4 cups chopped heirloom tomatoes (mixed colors and sizes)
  • 1 large English cucumber, peeled and chopped (or 2 small)
  • 1 medium red bell pepper, seeded and chopped
  • 1/4 cup finely chopped or sliced red onion
  • 1 small fresh jalapeño, seeded or with seeds for extra heat
  • 2 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh cilantro, chopped (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1/2 cup cold water or ice cubes (adjust for desired thickness)

Instructions

  1. Prepare the vegetables: Wash all produce thoroughly. Peel the cucumber if the skin is thick or waxed, then chop into chunks. Chop heirloom tomatoes into bite-sized pieces, removing cores. Dice the red bell pepper, and finely chop the red onion and jalapeño (remove seeds if you prefer less heat). Mince the garlic cloves.
  2. Blend the base: In a blender or food processor, add the chopped heirloom tomatoes, cucumber, red bell pepper, red onion, jalapeño, and garlic. Pulse until you reach your desired consistency—smooth but with some texture. If the mixture is too thick, add cold water or ice cubes gradually to loosen it up.
  3. Season and chill: Transfer the gazpacho to a large bowl. Stir in extra virgin olive oil and red wine vinegar. Add salt and freshly ground pepper to taste. Mix in chopped cilantro if using. Cover and refrigerate for at least 1 hour to let flavors meld and chill thoroughly.
  4. Final taste and adjustments: Before serving, taste the gazpacho again. Adjust salt, vinegar, or olive oil as needed. Serve chilled, garnished with a sprig of cilantro or a thin slice of cucumber.

Notes

Do not over-blend to avoid a watery texture; pulse in short bursts. Season gradually with salt to balance flavors. Use gloves when handling jalapeño to avoid irritation. Best served chilled after at least 1 hour of refrigeration or overnight for deeper flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days; stir before serving. Not recommended to freeze or reheat.

Nutrition

Keywords: gazpacho, heirloom tomato, cucumber, spicy, summer soup, cold soup, vegan, gluten-free, easy recipe

Find it online: https://sparklechew.com/fresh-spicy-heirloom-tomato-cucumber-gazpacho-recipe-easy-summer-delight/