Hit The Spot Gazpacho

Updated: Apr 15

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more info on my new cookbook!


This classic chilled soup is a zesty, zippy explosion of vegetable goodness that's perfect in summer, or any season!


Hit the Spot Gazpacho

Makes 6 servings


1 large cucumber, peeled, seeded and chopped

2 cloves garlic, chopped

2 cans (14.5 ounces each) whole peeled tomatoes with juice

1 large green bell pepper, seeded, chopped

1 tablespoon sliced pickled jalapeño pepper

1/4 cup fresh cilantro, chopped

1/2 teaspoon ground cumin

Juice of 1 lime

1/4 cup red wine vinegar

3 scallions, white and green parts, sliced thin


In food processor, place cucumber, garlic, tomatoes, bell pepper, jalapeño, cilantro. Pulse till finely chopped to your preferred consistency, but not puréed.


To large bowl, add vegetable mixture. Add cumin, lime, vinegar, scallions, stir thoroughly.

Refrigerate, covered, for at least 6 hours before serving. 🍅 🥒 🌶

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