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Spicy Datil Pepper Gazpacho – Vegan Recipe

Prep TIme: 15-20 minutes plus 30 minutes for chilling
Cook Time:  No Cook Recipe
Serves:  Makes approximately 8 cups.  8 luncheon or 16 appetizer servings
Calories: approximately 70 per 1 cup serving
Prep Time 20 mins
Course Appetizer, Soup
Cuisine Vegetables, Vegetarian
Servings 8 cups

Ingredients
  

  • 1 large English cucumber, peeled, and seeded if necessary, cut into 1/2″ slices
  • 1 large red bell pepper, stemmed and seeded, and cut into wedges
  • 2 pounds of ripe red tomatoes cut into wedges or 2 (14.5 ounce cans) Hunts No Salt Added Diced Tomatoes or 1 (28 ounce can) Hunts No Salt Added Diced Tomatoes
  • 1/2 large red or white sweet onion, quartered
  • 1 clove garlic
  • 3-4 Tablespoons red wine or sherry vinegar, to taste
  • 2 Tablespoons OSA Gourmet Datil Zest
  • 1 Tablespoon OSA Gourmet Snake Bite Datil Pepper Hot Sauce
  • 2 Tablespoons freshly squeezed lime juice
  • 1 cup V8 Cocktail Juice or tomato juice (I use the no added sodium versions)
  • 2 Tablespoons Extra Virgin Olive oil, plus more for drizzling over soup if desired
  • Quartered cherry tomatoes, diced bell pepper, and diced cucumber for garnish
  • Torn fresh herbs for garnish, basil, chives, cilantro or green onions are all good
  • Freshly toasted croutons, if desired
  • Fresh lime wedges, if desired

Instructions
 

  • In food processor, using the blade attachment, or in a high-speed blender, add cucumber, bell pepper,  onion, garlic, vinegar, OSA Gourmet Datil Zest, OSA Gourmet Snake Bite Datil Pepper Hot Sauce and half of the tomatoes.  Blend until smooth.
  • Transfer the blended mixture to a large mixing bowl.
  • In the food processor or blender, add the rest of the tomatoes, the V8 or tomato juice and olive oil.  Blend until smooth, then pour into the large mixing bowl with the rest of the blended ingredients.
  • Cover bowl with plastic wrap or place in large covered container and chill in the refrigerator for at least 30 minutes or more to allow the flavors to meld.
  • Garnish with diced cucumber, diced bell pepper, quartered cherry tomatoes and/or fresh herbs right before serving.
  • Squeeze a fresh lime wedge over each bowl of soup if desired

Notes

**Unless you have a restaurant-sized food processor as I do, you don’t want to overfill the bowl of the food processor or blender.  Otherwise, you will have a huge tomato mess all over yourself and your kitchen.  Work in batches as I suggest in steps 1 and 3.  Trust me on this one!  Cleaning up tomato goop off of your cabinets, and the floor is bad enough, but getting it out of your clothes and hair is even worse.
I hope you love this cool summer soup as much as I do.