Spicy Gazpacho with a Shot in the Garden

Published August 2026 in Greet the Loop Magazine

Yes! You can opt out of the boozy part of my Gazpacho. I like serving the vodka on the side so guests can add to their personal taste. Keep both gazpacho and Vodka chilled in individual pitchers and pour into serving glasses as an appetizer starter before serving, also have garnish to top, some ideas, mini croutons, chopped basil, chives or parsley get creative. Love this at any gathering especially on a warm summer day. Enjoy!

Ingredients:

• 5 large Tomatoes, blanch, remove skin and seeds

• 1 large English Cucumber, seeded and diced

• 1 yellow Bell Pepper, seeded and diced

• 1 red Bell Pepper, seeded and diced

• 1 medium Sweet Onion, finely chopped

• 3 Garlic Clove, minced

• 1/8 cup of Red Wine Vinegar

• 2 TB Lime Juice, freshly squeezed

• 2 TB Lemon Juice, freshly squeezed

• 1 tsp Worcestershire sauce

• 2  cups Spicy Vegetable juice

• 1 tsp teaspoon Cumin

• 1 tsp dried Oregano

• Salt and Pepper, to taste

• Optional: Fresh Jalapeno, finely chopped

• Optional Garnish: Mini Croutons, Parsley, Basil or Chives

  
  

  Directions:

  
  

  • On medium high heat in a medium size pot filled with water, heat until boiling stage and drop tomatoes in to blanch for 30 seconds or until skin splits.  

  • Remove tomatoes put into a bowl set aside to cool then peel skin off. Cut in half and remove seeds.

  • In a food processor add tomatoes, peppers, cucumber and onion, pulse for 1-2 minutes. 

  • Add spicy veggie juice and remaining ingredients, blend to fully mix. Do not over process. Keeping the gazpacho slightly coarse. Blend more if you prefer smoother.

  • If you want a chunkier gazpacho mix in another 1/2 of a English cucumber, finely chopped and seeded.

  • Chill gazpacho and prepour in serving vessels or serve in a pitcher.

  • If serving Vodka use brand of your choice, keep refrigerated to chill and serve on side for guest to add as they prefer.

  • Garnish with your choice of toppings. Enjoy!