Fiery gazpacho

Total Time
7 min
7 min
0 min
This is a no-cook favorite in our summer kitchen, a refreshing, chilled soup that comes together in under 10 minutes. One easy way to do this in record time is to chill the soup bowls in the freezer while preparing the gazpacho and to use well-chilled cans of tomatoes and broth. The Spanish have sipped varied versions of gazpacho as a meal starter - or even as light meal on its own - for centuries, and the tomato-and-veggie tonic is often prepared puréed. If you choose to blend your batch, reduce the amount of red onion to a couple of thick slices, and do not blend the green chile, instead use it as a topping. We love gazpacho on the brunch table, too, served alongside a frittata or quiche. It's a great complement to egg dishes.


Canned diced tomatoes

14½ oz

Vegetable broth

1 cup(s)

Bell pepper

½ item(s), medium, orange or yellow varieties, cut into 1/4-inch dice

English cucumber

½ cup(s), (1/4-inch) diced

Red onion

½ small, finely chopped

Canned diced green chiles

2¼ oz

Red wine vinegar

1½ tsp

Table salt

¼ tsp

Cayenne pepper



  1. Stir together all the ingredients in a large bowl. Refrigerate, covered, until thoroughly chilled, about 6 hours. Or place in the freezer for about 3 hours, stirring occasionally and checking to make sure the soup doesn’t begin to freeze.
  2. Serving size: 1 cup