Nothing transports you to the Andalusian summer like a good plate of Spanish gazpacho, and the best part is that you can always innovate in the recipe.
In this article, we will show you the spicy gazpacho, one of the hottest takes on the traditional Spanish soup recipe.
Keep scrolling and learn more about this new gazpacho version, how to make it, and some extra tips for storing and serving.
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Background of the Dish
The spicy gazpacho isn’t the first alternative to the classic gazpacho, there are other popular ones like the cold asparagus soup and the cold vegetable soup.
Still, it manages to stand out because the spiciness gives a creative spin on the traditional recipe.
If you love spicy food, then you will fall head over heels for this take on the Andalusian gazpacho.
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Things You’ll Need for Spicy Gazpacho
The gazpacho ingredients that you will need for this recipe are tomatoes, bell peppers, jalapeño, onion, garlic, hot sauce, olive oil, and paprika.
You can play with some of the ingredients for this cold Spanish tomato soup, but you will need a food processor or blender to make it.
Ingredients
- 6 ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 jalapeno pepper
- 1 clove garlic
- 1 onion
- 2 tablespoons of red wine vinegar
- 4 tablespoons of extra virgin olive oil
- Salt to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons hot sauce (or to taste)
- 1 slice of stale bread (optional, to thicken the gazpacho)
- Cold water (optional, to make the gazpacho more liquid)
How to Make Spicy Gazpacho – Step by Step Guide
- To start making the spicy gazpacho recipe, you have to wash and cut the tomatoes, cucumber, red pepper, and jalapeño pepper. Remove the seeds from the peppers and discard them, you can do the same with the tomato seeds if you prefer.
- After that, wash, peel, and cut the onion into large pieces. Peel and mince the garlic clove.
- Then, grab a blender or food processor and add the tomatoes, cucumber, red bell pepper, onion, and garlic. If you want a thicker texture on your spicy gazpacho, add a slice of stale bread as well.
- For the next step in this Spanish summer soup, add the red wine vinegar, olive oil, salt, black pepper, paprika, and hot sauce to the blender.
- Now process all the ingredients until you get a smooth and homogeneous mixture. If necessary, add a little cold water to adjust the consistency.
- Then, taste the Spanish cold tomato soup and adjust the seasonings according to your personal taste. If you want more spiciness, add more hot sauce, to make it less spicy you can add a few tablespoons of heavy cream or add more tomatoes.
- Once it’s to your liking, transfer the chunky gazpacho to a container, cover it, and refrigerate for at least 1 hour to chill and the flavors to meld.
- Finally, you can serve the spicy Andalusian gazpacho cold on deep plates or small bowls. As an optional step, you can decorate it with pieces of cucumber, pepper, or fresh herbs on top.
Substitution of Ingredients
Thankfully, there are a lot of changes that you can make to the spicy gazpacho if you don’t have some of the ingredients or don’t like all of them.
For example, if you remove the paprika, pepper, and jalapeño pepper then you would have something similar to the classic Spanish cold tomato soup, or a regular gazpacho.
You can take inspiration from other Spanish cold soups like the carrot gazpacho or the zucchini gazpacho and add those vegetables to the mix.
If you are following a gluten-free diet, then you can avoid using bread or a gluten-free version for this spicy gazpacho, the gazpacho recipe without bread.
Lastly, you can take inspiration from the bloody Mary gazpacho and serve it on vodka shots, serving the gazpacho with shrimp or crab gazpacho is a great alternative too.
Tips on Serving Spicy Gazpacho
Contrary to the classic andalusian gazpacho, this one is way spicier so it is convenient to serve it with other foods that tone down the heat.
For example, some cubes of cheese on top of your spicy gazpacho are the perfect ingredient to make the spicy bearable.
Having some slices of your favorite bread right next to this spicy Spanish chilled soup will also be really helpful.
If you love spiciness, then chop some extra peppers and use them as the toppings for this spicy gazpacho.
Go with the heirloom tomato gazpacho if you want something truly healthy and flavourful.
How to Store Spicy Gazpacho
Once you finish making the spicy gazpacho you can store it for up to 2 days in the fridge.
Just place the leftover Spanish cold soup in a container or bowl and cover it with plastic wrap, making sure that it is in contact with the top of the gazpacho (so it doesn’t form a crust).
Keep in mind that the spicy flavors might intensify with time, so if you find it is too spicy for you then you can add 1/2 cup of heavy cream to tone it down.
Recipe Card: Spicy Gazpacho
Best Spanish Spicy Gazpacho Recipe
Nothing transports you to the Andalusian summer like a good plate of Spanish gazpacho, and the best part is that you can always innovate in the recipe.
In this article, we will show you the spicy gazpacho, one of the hottest takes on the traditional gazpacho recipe.
Keep scrolling and learn more about this new gazpacho version, how to make it, and some extra tips for storing and serving.
Ingredients
- 6 ripe tomatoes
- 1 cucumber
- 1 red bell pepper
- 1 jalapeno pepper
- 1 clove garlic
- 1 onion
- 2 tablespoons of red wine vinegar
- 4 tablespoons of extra virgin olive oil
- Salt to taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 2 tablespoons hot sauce (or to taste)
- 1 slice of stale bread (optional, to thicken the gazpacho)
- Cold water (optional, to make the gazpacho more liquid)
Instructions
- Wash and cut the tomatoes, cucumber, red pepper, and jalapeño pepper. Remove the seeds from the peppers and discard them.
- Wash, peel, and cut the onion into large pieces. Peel and mince the garlic clove.
- In a blender or food processor, add the tomatoes, cucumber, red bell pepper, onion, and garlic. If you want a thicker texture, add a slice of stale bread as well.
- Add the red wine vinegar, olive oil, salt, black pepper, paprika, and hot sauce to the blender.
- Process all the ingredients until you get a smooth and homogeneous mixture. If necessary, add a little cold water to adjust the consistency.
- Taste the spicy gazpacho and adjust the seasonings according to your personal taste. If you want more spiciness, add more hot sauce, to make it less spicy you can add a few tablespoons of heavy cream or add more tomatoes.
- Once it's to your liking, transfer the vegetable gazpacho to the container, cover it, and refrigerate for at least 1 hour to chill and the flavors to meld.
- Serve the cold Spanish soup in deep plates or small bowls. You can decorate it with pieces of cucumber, pepper, or fresh herbs on top.
Notes
This is a vegan gazpacho, but for a non-vegan alternative, you can top it with serrano ham or bacon bits.
If you want this chunky gazpacho recipe to be less chunky, then blend all of the ingredients for a longer amount of time, and add 1 cup of water to make it more liquid.
For a non-spicy cold soup, feel free to remove the peppers from this one or check the green gazpacho recipe.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 132Total Fat 9gSaturated Fat 1.2gCholesterol 0mgSodium 173mgCarbohydrates 11.3gFiber 2.7gSugar 6.1gProtein 2.8g
Hola, I’m Paulina! Together with my team, we are passionate about Southern Spain. Here we share all you need to know for great times in Southern Spain with the best places to visit, stay and, of course, the best food to eat.
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