If ever there was a perfect summer soup, it’s Spicy Gazpacho — a chunky, chilled soup filled with chopped fresh vegetables. What a great way to enjoy your mouthwatering garden produce, those prolific summer cucumbers and tomatoes! Adding just a touch of spicy jalapeno pepper heat to beautifully complement the tomato sweetness and you’ve got summer in a bowl.
Spicy Gazpacho can be enjoyed year round, though it has the best flavor by far during the summer, made with fresh vegetables from your own garden. If you don’t have a garden space or no time for gardening, organic produce at the grocery store delivers the best flavor for your palate and the best deal for your money. For the most part, non-organic vegetables, especially tomatoes, just don’t have the flavor that makes eating worthwhile. If it doesn’t taste good, what’s the point? (Check out this comparison of organic vs. “standard” tomatoes.)
- 6 ripe, firm tomatoes (about 2 lb.), coarsely chopped
- 1/2 medium onion, peeled and coarsely chopped
- 1 jalapeno chile (or more, to taste)
- 1 medium cucumber, peeled and coarsely chopped
- 2 garlic cloves, peeled
- 2 T EVOO
- 2 T fresh lime juice
- S & P to taste
- 1 cucumber, peeled and finely chopped, for garnish
- 1 red bell pepper, cored and seeded, and finely chopped, for garnish
- 1 ripe avocado, peeled cut into small cubes, for garnish
- 2 scallions, minced, for garnish
- Put tomatoes, onion, and jalapeno in a food processor and process until mixture is slightly chunky.
- Add the cucumber and garlic and process until soup is almost pureed.
- Pour soup into a large mixing bowl or measure cup, and stir in the evoo, lime juice, and S & P to taste.
- Chill thoroughly.
- To serve, pour soup into small bowls and garnish with the cucumber, bell pepper, avocado, and scallions.