Best 7 Healthy Spicy Gazpacho Recipes

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Trying to keep up with a balanced diet and lifestyle can be challenging, especially when it comes to finding delicious and nutritious recipes. If you're looking for a healthy and flavorful dish to add to your menu, look no further than spicy gazpacho. This cold Spanish soup is packed with fresh vegetables, herbs, and spices, making it a great option for a light lunch, dinner, or appetizer. With its vibrant colors and bold flavors, this dish is sure to tantalize your taste buds and leave you feeling satisfied and nourished.

Let's cook with our recipes!

HEALTHY GAZPACHO



Healthy Gazpacho image

Healthy vegetables are the basis of this cold, tasty soup. For a spicier version, use spicy V8 juice.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

6 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
1 cup chopped peeled cucumber
1 cup chopped red onion
4 cups tomato juice
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon pepper
Dash hot pepper sauce
3 tablespoons minced chives
Chopped sweet yellow pepper, optional

Steps:

  • In a large bowl, combine the tomatoes, green pepper, cucumber and onion. In another large bowl, combine the tomato juice, oregano, basil, salt, garlic, pepper and hot pepper sauce; pour over vegetables. Cover and refrigerate for at least 4 hours or overnight. Sprinkle with chives and yellow pepper if desired.

Nutrition Facts : Calories 80 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 797mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 4g fiber), Protein 3g protein.

GAZPACHO



Gazpacho image

For a bright, refreshing summer soup, try Alton Brown's Gazpacho recipe, loaded with fresh, crunchy vegetables and herbs, from Good Eats on Food Network.

Provided by Alton Brown

Categories     appetizer

Time 2h45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced
1 medium garlic clove, minced
1/4 cup extra-virgin olive oil
1 lime, juiced
2 teaspoons balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade

Steps:

  • Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
  • Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
  • Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.

HEALTHY SPICY GAZPACHO



Healthy Spicy Gazpacho image

Vegetable juice cocktail is the no-fuss broth for gazpacho that goes from start to finish in 15 minutes.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 7

Number Of Ingredients 9

2 medium tomatoes, chopped
1 small cucumber, chopped
1 small onion, chopped
1/2 green bell pepper, chopped
1 clove garlic, finely chopped
1 tablespoon wine vinegar or lemon juice
1 to 2 dashes red pepper sauce
1/4 teaspoon salt
1 can (24 oz) spicy hot vegetable juice cocktail or tomato juice (3 cups), chilled

Steps:

  • In large bowl, mix all ingredients.
  • Cover; refrigerate until serving time. Cover and refrigerate any remaining gazpacho.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 5 g, TransFat 0 g

SPICY GAZPACHO



Spicy Gazpacho image

Vegetable juice cocktail is the no-fuss broth for gazpacho that goes from start to finish in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 7

Number Of Ingredients 9

2 medium tomatoes, chopped
1 small cucumber, chopped
1 small onion, chopped
1/2 green bell pepper, chopped
1 clove garlic, finely chopped
1 tablespoon wine vinegar or lemon juice
1 to 2 dashes red pepper sauce
1/4 teaspoon salt
1 can (24 oz) spicy hot vegetable juice cocktail or tomato juice (3 cups), chilled

Steps:

  • In large bowl, mix all ingredients.
  • Cover; refrigerate until serving time. Cover and refrigerate any remaining gazpacho.

Nutrition Facts : Calories 40, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 5 g, TransFat 0 g

SPICY GAZPACHO



Spicy Gazpacho image

Categories     Soup/Stew     Onion     Tomato     Vegetable     Summer     Chill     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 11

2 cups diced seeded peeled cucumber
1 cup chopped celery
1 cup chopped green onions
1 4-ounce can chopped mild green chilies
3 14 1/2-ounce cans diced tomatoes in juice
1 slice white bread, torn into pieces
1/4 cup olive oil
1/4 cup drained capers
2 tablespoons red wine vinegar
1 tablespoon chili powder
2 garlic cloves

Steps:

  • Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
  • Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.

SPICY HERBED SUMMER GAZPACHO



Spicy Herbed Summer Gazpacho image

The soup we know as gazpacho originated in Spain's southern region of Andalusia. Farm harvesters traditionally prepared their lunches in the fields by pounding garlic, stale bread, water, olive oil, and salt in a large wooden bowl, forming a sort of nourishing paste to which they added cold water. Legend maintains that Christopher Columbus took barrels of this paste on his first voyage to the New World. Discovering tomatoes, cucumbers, and bell peppers in the Andes, he added them to the mix, creating the liquid salad we still call gazpacho. From "The Florida Keys Cookbook". Prep/Cook time DOES NOT include overnight refrigeration time.

Provided by kitty.rock

Categories     Onions

Time 25m

Yield 8-10 3/4 cup servings, 8-10 serving(s)

Number Of Ingredients 15

3 tablespoons extra virgin olive oil
3/4 cup finely diced red onion
3/4 cup finely diced red bell pepper
3/4 cup finely diced green bell pepper
3 large garlic cloves, minced
2 cups organic tomato juice
2 cups reduced-sodium spicy vegetable juice
1 cup reduced-sodium Clamato juice
1 cup organic chicken broth or 1 cup vegetable broth
3 tablespoons snipped fresh parsley or 1 tablespoon dried parsley
3 tablespoons snipped fresh basil or 1 tablespoon dried basil
3 tablespoons snipped fresh chives or 1 tablespoon dried chives
kosher sea salt & freshly ground black pepper
2 cups seeded diced fresh tomatoes
1 English cucumber, peeled, sliced thin, then diced (about 1 1/2 cups)

Steps:

  • ONE DAY AHEAD:.
  • Place olive oil in a 5-quart saucepan over medium heat.
  • When oil is hot, add onions, red and green peppers and garlic. Saute until soft, about 7 minutes.
  • Add tomato juice, V-8 juice, Clamato juice, chicken broth, parsley, basil and chives.
  • Season with salt and pepper to taste.
  • Raise heat to high and bring mixture to boil.
  • Immediately remove from heat and add tomatoes and cucumber.
  • Stir to combine.
  • Transfer soup to a covered container and refrigerate overnight to marry flavors.
  • TO SERVE:.
  • Transfer soup to individual bowls.
  • Serve soup cold with sides of bread, cheese, croutons, or crackers.
  • NOTE: The secret to a good gazpacho is the harmonious marriage of flavors. This soup is best at peak harvest season, when vine-ripened tomatoes, peppers, and cucumbers are available.

Nutrition Facts : Calories 115.5, Fat 5.6, SaturatedFat 0.8, Sodium 536.8, Carbohydrate 15.5, Fiber 2.5, Sugar 8.7, Protein 2.9

HEALTHY GAZPACHO FOR 2



Healthy Gazpacho for 2 image

Healthy vegetables are the basis of this tasty chilled soup. We recommend using spicy V-8 juice for a more kicked-up version.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 13

2 medium tomatoes, seeded and chopped
1/2 small green pepper, chopped
1/3 cup chopped peeled cucumber
1/3 cup chopped red onion
1-1/3 cups reduced-sodium tomato juice
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1 small garlic clove, minced
Dash pepper
Dash hot pepper sauce
1 tablespoon minced chives
Chopped sweet yellow pepper, optional

Steps:

  • In a large bowl, combine the tomatoes, green pepper, cucumber and onion. In another bowl, combine the tomato juice, oregano, basil, salt, garlic, pepper and pepper sauce; pour over vegetables., Cover and refrigerate for at least 4 hours or overnight. Just before serving, sprinkle with chives and, if desired, yellow pepper.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

### **How to Make the Best Spicy and Refreshing Summer Dish: A Guide to a Unique Spicy Gazpacho** ### **** Escape the mundane and embark on a culinary journey with this tantalizing recipe for Spicy Gazpacho. This dish is not just any ordinary gazpacho; it's a symphony of flavors that explodes in your mouth. Let's dive into the key tips and techniques to ensure a perfect gazpacho experience. ### **Essential Ingredients and Substitutions:** 1. **Tomatoes:** Use ripe, juicy tomatoes to give your gazpacho the perfect base. If tomatoes are out of season, use a combination of canned and fresh tomatoes. 2. **Cucumbers and Green Bell Peppers:** The freshness of these ingredients brings a crisp, refreshing crunch to the gazpacho. For a sweeter gazpacho, use yellow peppers. 3. **Garlic:** Roasted or raw, both work well in this recipe. Roasted garlic im imparts a richer, sweeter note. 4. **Red Onion or Shallot:** They add a delightful pungent kick to the gazpacho. Use a small one to avoid overpowering the other flavors. 5. **Jalapeño:** This is where the spice comes in! Use a medium-size jalapeño for a spicy yet manageable heat level. 6. **Bread:** Traditionally, stale bread is used, but fresh bread works just fine. It adds a hearty texture to your gazpacho. 7. **Red Wine Vinegar:** A splash of vinegar imparts a delightful tanginess. Feel free to adjust the quantity based on your desired tartness level. 8. **Extra Virgin Olive Oil:** Use a good quality oil to enhance the flavors of the other ingredients. 9. **Salt and Pepper:** Season to taste. Don't be afraid to add a bit more if needed. ### **Kitchen Essentials:** 1. Food Processor or Blender for Speedy Ingredient Prepping 2. Sharp Knife for Neat and Easy Chopping 3. Mixing Bowls for Effortless Ingredient Mixing 4. Strainer to Achieve a Silky-Smooth Texture (Highly Recommended) ### **Method and Step-by-Step Instructions:** 1. **Prepare the Vegetables:** Wash and chop all the veggies into small, uniform pieces for even cooking and easy blending. 2. **Roast the Garlic:** (For a Nutty, Intense Flavor) Toss the whole cloves in a drizzle of oil and roast in an oven at 425°F for about 15 minutes, or until golden brown. If using raw garlic, simply mince it finely. 3. **Blend the Ingredients:** Place the prepared veggies, roasted garlic (if using), bread, vinegar, and salt into a food processor or blender. Pulse until the mixture has a coarse texture. 4. **Pour into a Mixing Bowl:** Pour the chunky mixture into a large bowl. 5. **Add Liquid:** Pour in the water and oil. Stir to combine. 6. **Chill for Optimal Flavor:** Refrigerate for at least 30 minutes to let the flavors meld and develop. Serve chilled for the perfect summer treat. ### **Conclusion:** This spicy gazpacho is a delicious and refreshing dish that is perfect for a hot summer day. It is easy to make and can be tailored to your own spice level. So experiment, have fun, and enjoy the tantalizing flavors of this unique gazpacho.

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