Go Back

Spicy Spanish Gazpacho

Cheryl Lang
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 3 -4

Ingredients
  

  • 2 pounds ripe Tomatoes chopped
  • 1 Cucumber medium-sized, chopped
  • 1 Small Hot Pepper of your choice chopped (I used jalapeno)
  • 1/2 small White Onion chopped
  • 2 cloves of Garlic
  • 1/4 cup Apple Cider Vinegar
  • 3/4 cup Olive Oil
  • Salt and Pepper to taste
  • Extra chopped cucumbers and onions for topping

Instructions
 

  • Chop the tomatoes, cucumber, hot peppers, and onion
  • Place all ingredients into a blender- make sure to add in the chopped hot pepper in little amounts, tasting after each amount to check if the level of heat is okay and not too spicy
  • Blend until smooth
  • Taste and add more salt, pepper, hot pepper or vinegar if needed
  • Use a strainer to pour the soup through and to catch the seeds and skins of the produce in the strainer (optional)
  • Place in the fridge to chill
  • Once cold, take out of the fridge
  • Serve and enjoy!