Spicy Gazpacho


Today’s post is from Serena, author of  Seriously Soupy blog.  In addition to writing and cooking,  Serena  has given soup tours and taught soup classes and has a catalog of over 100 soups on the site!  You can join Serena on her Soupy journey at SeriouslySoupy.com and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

I reached out to Serena for an easy, chilled summer soup that celebrates fresh veggies. Almost immediately she sent me her recipe for Spicy Gazpacho.  I fell in love with Gazpacho when I starting making my first batches Mango Gazpacho and Cucumber Avocado Gazpacho and Watermelon Gazpacho.  I’m always looking for new recipes that tweak the soup base just a bit to create a totally different soup.  It’s amazing how complicated a soup might taste even though it is quite simple to make.

Here’s what Serena has to say:

Way before I made soups I always identified Gazpacho as the quintessential chilled soup. Packed with tomatoes, cucumbers, and red peppers, this refreshing vegan soup is a great way to beat the heat while also staying nourished. To mix up my Gazpacho a bit, I decided to make things a little spicy by adding in some all-natural Tabanero hot sauce. I tend to shy away from spices with the kids, but adding in this subtle spice (main spice is habanero peppers) that gave the soup a nice kick thanks to the addition of grapefruit, agave and lime juice that is also in Tabanero. With the long (and hot) days of summer here, I hope you enjoy this gazpacho recipe – spicy or not – as a way to stay cool, healthy and refreshed!

  1. Pour in a bowl and taste with salt and pepper. Add more water and let chill for 2-3 hours. Serve cold.

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