Fiery gazpacho
0
Points®
Total Time
7 min
Prep
7 min
Cook
0 min
Serves
4
Difficulty
Easy
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.
Ingredients
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
⅛ tsp
