Recipes

Gazpacho with a Southwestern Twist

Simple ingredients make the best dishes, and this recipe for gazpacho with Southwestern Over the Top is no exception, just exceptional!

By Chef Laura Briscoe

August 23, 2024

gazpacho

There are an infinite number of gazpacho recipes available, but this one takes the tomato (cake just didn't seem fitting here.) En lieu of green bell peppers, we use an Anaheim chili for some subtle heat without the bitterness. This is the best summer soup recipe, always served chilled. A little Southwestern Over the Top gives it the crunch every smooth soup needs, plus the lingering flavors of chipotle and smoked paprika.

Gazpacho with a Southwestern Twist

By Chef Laura Briscoe

Prep time:20 minutes

Cook Time:0 minutes

Servings:1 cup, Recipe Yields 5 servings

Ingredients

24 oz/500 ml cold water
5.25 oz/150 grams bread
26 oz/750 grams tomatoes, cored and roughly chopped
1 Anaheim chili pepper
1/2 of one Red bell pepper, stemmed, seeded and chopped
1/2 of one cucumber, peeled, chopped
1 large clove of garlic
6 oz/150 ml of olive oil
Red wine vinegar, optional
Kosher Salt, to taste
1 teaspoon per serving Over the Top, Southwestern blend

Instructions

In a large blender, place the bread and water. Blend. Add the tomatoes. Pulse to combine.
Add the Anaheim pepper, the red bell pepper, cucumber and garlic. Blend until smooth.
While the blender is running, add the olive oil until fully emulsified.
Taste and adjust seasonings for salt. Add vinegar to enhance the acidity, if desired.
Using a fine strainer or chinois, strain the gazpacho.
Adjust seasonings as needed. Can be stored, refrigerated, seven days.

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