Recipes and Cooking Spicy Gazpacho Be the first to rate & review! This uncooked chilled soup is a native of Andalusia in southern Spain. It's perhaps the freshest way to use up your end-of-season garden gems, as it calls for tomatoes, cucumbers, and peppers. By Stephen Orr Stephen Orr Stephen Orr serves as Editor-in-Chief of Better Homes & Gardens and VP/Group Editorial Director. He oversees the editorial direction of the company's food, home, and travel magazines, which include Better Homes & Gardens, FOOD & WINE, Travel + Leisure, Southern Living, Allrecipes, Rachael Ray In Season, EatingWell, Traditional Home, Midwest Living, and more than 300 special issues published annually under Meredith Premium Publishing. Learn about BHG's Editorial Process Published on April 10, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Chill Time: 1 hr Total Time: 1 hr 20 mins Servings: 4 Yield: 8 cups Jump to Nutrition Facts Ingredients 3 large tomatoes (2 lb.) 1 large cucumber (1 lb.) 1 large or 2 to 3 small sweet peppers (8 oz.), such as red Hungarian or Cubanelle 2 cup water* 1 cup coarsely chopped onion 3 tablespoon olive oil 2 tablespoon white wine vinegar or sherry vinegar 1 - 2 teaspoon salt 2 fresh serrano or jalapeño chile peppers, seeded and thinly sliced** Watercress (optional) Directions Quarter and seed tomatoes. Halve cucumber and sweet peppers lengthwise; scoop out seeds. Chop coarsely. Working in batches, in a food processor or blender process tomatoes, cucumber, sweet peppers, the water, and onion. Remove each batch of puree to a large bowl, reserving 2 cups to process the next batch. Whisk in oil, vinegar, and salt. Cover and chill 1 hour. Top servings with serrano peppers and, if desired, watercress. *Tip For a deeper color and flavor, substitute canned tomato puree for 1 cup of the water. **Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Cubanelle & Red Hungarian Peppers Either of these large peppers can be used. the Cubanelle pepper is mild but extra flavorful, while the Hungarian pepper is on the spicier side. Mix and match them for richer flavor. In a pinch, you can swap in red bell peppers, but the flavor will be sweet instead of spicy. Rate it Print Nutrition Facts (per serving) 173 Calories 11g Fat 18g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 173 % Daily Value * Total Fat 11g 14% Saturated Fat 2g 10% Sodium 599mg 26% Total Carbohydrate 18g 7% Total Sugars 10g Protein 4g Vitamin C 63.4mg 317% Calcium 57mg 4% Iron 1.2mg 7% Potassium 837mg 18% Folate, total 53.4mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.