Gazpacho is a new experience for us. We had never tried it, let alone attempted to make it. After a friend asked us to make a recipe similar to Le Pain Quotidien’s, we made a trip to taste it for ourselves. We then agreed with Lucas: we definitely needed to figure out a similar recipe. This dish is flavorful, refreshing, and has some kick to it from the red pepper. Don’t worry though - the mango and avocado provide the right amount of sweetness to tone it down.
Recipe time: 15 minutes
INGREDIENTS [MAKES 4 SERVINGS, ABOUT 48 OZ.]
12 oz. tomato paste
2 vine ripened tomatoes
2 small sweet onions
1 red bell pepper
2 cloves of garlic
4 Tbsp. cilantro - packed
4 Tbsp. cold pressed olive oil
4 Tbsp. white wine vinegar
¾ c. water
juice of one lime
3 tsp. red pepper flakes
2 tsp. sea salt
Mix in after blending:
⅔ c. yellow bell pepper [chopped]
½ of one ripe mango [chopped]
1 avocado [chopped]
After preparing all of the ingredients as directed above, add everything except the mango, avocado, and yellow pepper to the blender. Once the consistency is right - thick but smooth - add the remaining ingredients and use a large spoon to mix them in. Don’t blend them - you want the whole pieces throughout the gazpacho!
Portion into bowls and top with more avocado and mango, if you’re feeling fancy. This gazpacho is best enjoyed with a glass of crisp white wine on a hot summer afternoon.
Thanks for the suggestion, Lucas! This gazpacho is going to be a summer staple in our kitchen. By the way, Lucas has an incredible collection of jewelry - called LucasPlus Jewelry - on his website. His designs focus on positivity, and who wouldn’t want to wear good vibes? Be sure to check out his work!
Store this in the fridge if you have leftovers - the flavor gets even better after it sits for a while. Just stir it up and bowl yourself another bowl.
Print
Spicy Gazpacho
- Prep Time: 15
- Total Time: 15 minutes
Description
Vegan, Gluten-Free, Dairy-Free
Ingredients
- 12 oz. tomato paste
- 2 vine ripened tomatoes
- 2 small sweet onions
- 1 red bell pepper
- 2 cloves of garlic
- 4 Tbsp. cilantro – packed
- 4 Tbsp. cold pressed olive oil
- 4 Tbsp. white wine vinegar
- ¾ c. cold water
- juice of one lime
- 3 tsp. red pepper flakes
- 2 tsp. sea salt
Instructions
- 1. After preparing all of the ingredients as directed above, add everything except the mango, avocado, and yellow pepper to the blender.
- 2. Once the consistency is right – thick but smooth – add the remaining ingredients and use a large spoon to mix them in. Don’t blend them – you want the whole pieces throughout the gazpacho.
- 3. Refrigerate for an hour or until chilled.
- 4. Portion into bowls and top with more avocado and mango.
Notes
- Makes 48 oz. of soup.
Nutrition
- Serving Size: 4
- Calories: 277
- Sugar: 22
- Sodium: 1250
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 36
- Protein: 6
- Cholesterol: 0
Leave a Reply