Spicy Gazpacho

Soups | Spanish cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Spicy Gazpacho

Ingredients

Tomatoes - 2 lbs
Cucumbers - 3 pieces
Orange Bell Peppers - 2 pieces
Garlic - 3 cloves
Chopped Green Onions - ½ bunch
Chopped Sage Leaves - ½ bunch
Anchovy fillet - 4 pieces
White bread - 2 slices
Red Wine Vinegar - 3 tablespoons
Worcestershire Sauce - 1 tablespoon
Olive Oil - 3 fl oz
TABASCO® - to taste
Celery salt - to taste
Allspice berries - 1 teaspoon
White Pepper (whole) - 1 teaspoon
Green peppercorns - 1 teaspoon
Clove - 1 piece
Ocean salt - to taste
Mineral water - 1 fl oz
Balsamic Vinegar - to taste

Step by Step guide

Step 1

Remove the seeds and stems from the bell peppers. Peel the cucumbers. Peel the tomatoes. Chop the cucumbers, peppers, and tomatoes randomly and place them in a bowl.

Step 2

Place the clove and peppercorns in a dry heated skillet and toast for 2–3 minutes. Then transfer to a mortar, add a bit of salt, and grind as finely as possible.

Step 3

Cut the crusts off the bread, drizzle the flesh with vinegar, and let it sit for 5 minutes. Chop the anchovies along with the cilantro and garlic. Add the bread, anchovies, garlic, cilantro, Worcestershire sauce, TABASCO, celery seeds, and spice mixture to the vegetables. Pour in the mineral water and let it sit for 10 minutes.

Step 4

Blend the resulting mixture into a puree using a blender. While the motor is running, gradually pour in the olive oil. If a completely smooth puree is desired, strain the mixture through a sieve. Place the mixture in the refrigerator for 3 hours.