Nothing beats Gazpacho as a light meal on a hot summers day. This spicy version of the cold Spanish soup has all the great flavour of a regular Gazpacho but given just a hint of the piquancy that only Chili can achieve. Serve with crusty white bread and a glass of white wine or a good Spanish Rioja Rosado
Ingredients
Tomatoes – 6 large
Bell Pepper – one medium
Red chillies – four
Hot sauce - one tablespoon
Vegetable stock – ¼ of a cup
Salt – one teaspoon
Olive oil – four tablespoons
Garlic – four cloves ( peeled and finely chopped)
Sugar – one teaspoon
White wine vinegar – 2 tablespoons
Lemon juice – one tablespoon
Cucumber – one medium ( peeled and sliced)
Stale white bread – one to two slices
Instructions
Bring a large pot of water to the boi. Blanche the tomatoes into the boiling water for 20 seconds. Then immediately drop them into ice-cold water made with ice. Remove and peel off the skins and chop.
Roast the skin of the pepper over an open flame (see method ) and remove the skin, seeds and pith. Slice
Add the tomatoes, bell peppers and the balance of the ingredients into a blender. Blend until smooth
Place the Gazpacho in the refrigerator for a minimum of an hour.
Serve
Notes
This recipe yields 4 portions
Keywords: Spicy Gazpacho
Nutrition Information
Serving size: 300 g Calories: 198 Fat: 14 grams Saturated fat: 2 g Unsaturated fat: 12 g Trans fat: 0 g Carbohydrates: 16 g Sugar: 10 g Sodium: 692 mg Fiber: 3 g Protein: 3 g Cholesterol: 0 mg
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/making-soups-with-chillies/gazpacho/