Spicy Summer Gazpacho

Soup is often thought of as a comforting winter meal, but it makes a delicious light summertime meal when served chilled. This tomato-based gazpacho is made with plenty of fresh lime juice, spicy jalapeños, and cooling cucumber for a refreshing summer soup.

With no cooking involved, you are able to prepare it in minutes and store it in the refrigerator for a healthy appetizer or light meal anytime.

Use home grown, summertime tomatoes straight from your garden for the most flavorful results.

Spicy Summer Gazpacho


  • Medium tomatoes – 6
  • Small white onion – 1
  • Medium cucumber, peeled – 1
  • Red bell pepper – 1/2
  • Celery – 1 stalk
  • Garlic – 1 clove
  • Jalapeño pepper – 1 (remove seeds if you don’t want it too spicy)
  • Olive oil – 2 tablespoons
  • Sugar – 1 teaspoon
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Cold water or vegetable stock – 3-4 cups

Garnishes: Lime wedges, fresh chopped cilantro, chopped tomatoes, cucumbers, onions, jalapeños


  1. Place all of the ingredients into blender container
  2. Blend until vegetables are all finely chopped and slightly pureed, about 30-45 seconds blending on high speed
  3. Add additional water if necessary to get the desired consistency. It shouldn’t take more than a minute or two of blending to get the desired consistency; blending too long will cause the soup to become hot
  4. Pour the soup into a plastic storage container (don’t use metal; it will affect the flavor of your soup), and store until chilled, preferably overnight
  5. Serve straight from the refrigerator topped with your desired garnishes

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3 thoughts on “Spicy Summer Gazpacho”

  1. Adam @ BlenderReviews.us

    It is very similar, but the cucumber and sugar give it a sweeter flavor. :)

    The consistency is also a lot thinner since there’s 4 cups of vegetable stock or water in there.

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