Easy Spicy Gazpacho Soup (Mild Option Included)
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This Spicy Sriracha Gazpacho is a no-cook, easy soup made in the blender with spicy tomato juice, ripe tomatoes, crisp summer vegetables, and herbs and spices. There’s a mild option included for anyone who can’t handle the heat.
This Spicy Sriracha Gazpacho is a hot summer staple! Spicy V8 juice and a good dose of sriracha add incredible flavor without any cooking required. I love all the fresh seasonal vegetables in this chilled soup, plus the fresh basil, chives, and drizzle of olive oil take it up a notch. It has just the right amount of heat for intense flavor, but if you or your family prefer things milder, I’ve got you covered with an easy swap below. It’s honestly not overly spicy. It has enough heat to intensify the flavor without being too hot.
Why we love it
- Ready in minutes with no cooking required, just chop, blend, and chill.
- Easily adjustable heat level, so everyone can enjoy it.
- Packed with fresh vegetables for a light, nutrient-dense side or starter.
- Perfect make-ahead dish for hot summer days.
- This bread-free gazpacho version is naturally gluten-free and dairy-free.
Ingredients you’ll need
Spicy V8 Juice (or regular for mild): This is the flavor backbone of the soup, already seasoned with a blend of vegetables and just the right amount of heat. Using regular V8 instead is the easiest way to make a milder version without changing anything else in the recipe. I originally created this post as a sponsored post for R.W. Knudsen, showcasing their tomato sriracha juice. Sadly, it has been discontinued, so I had to rework the recipe a bit.
Roma Tomatoes: Roma tomatoes have less water and more flesh than other varieties, so they add body to the soup without watering it down. No need to peel them since they get blended into a smooth, creamy texture.
Hot-House Cucumber: Adds a cool, crisp freshness that balances the heat. Seedless varieties mean less prep and no watery seeds diluting the soup. Make sure to peel them first.
Green Bell Pepper: Brings a classic gazpacho vegetal note and a little natural sweetness. Feel free to swap with red bell pepper.
Onion: Adds savory depth and a little sharpness that mellows as the soup chills.
Garlic: A little goes a long way here, adding an earthy, savory backbone to the whole soup.
Sriracha: Adjust it up or down depending on how much heat you and your family like. Start with a tablespoon and adjust from there.
Red Wine Vinegar: Adds the tang gazpacho needs. It plays especially well against the V8’s natural sweetness.
Lemon (or Lime): Brightens up all the other flavors and adds a fresh citrus note.
Extra-Virgin Olive Oil: Adds richness and helps everything come together.
Fresh Basil: Adds a fresh, herbal note that pairs beautifully with tomato. Save some whole leaves for garnish.
Cumin: Just a small amount rounds out the flavor with warm, earthy depth without adding heat.
Sugar: Balances the acidity from the vinegar and citrus, so the soup doesn’t taste too sharp.
Salt, Pepper, and Cayenne: Season to taste and add extra cayenne for more of a kick.
Chives and Avocado (optional garnish): Chives add a mild oniony bite on top, and avocado brings creaminess. I like to plate mine alongside the soup so everyone can add as much or as little as they like.
How to make blender gazpacho
- Reserve half of the chopped cucumber, bell pepper, and onion, and set aside in a large bowl.
- Add the seeded tomatoes, the remaining half of the cucumber, bell pepper, and onion, along with the garlic, sriracha, vinegar, lemon (or lime) juice, olive oil, basil, cumin, sugar, salt, pepper, and cayenne to a blender. Blend until smooth.
- Pour the pureed mixture over the reserved chopped vegetables in the bowl and stir to combine.
- Taste and season with additional salt, pepper, or cayenne as needed.
- Chill for at least 1-2 hours to let the flavors meld.
- Ladle into bowls and top with fresh chives. Finish with a drizzle of olive oil.
- Serve with sliced avocado on the side, and toasted sourdough or baguette, if desired. We love this soup with sourdough grilled cheese sandwiches!
Recipe Notes
- Chive oil is a great swap for the olive oil drizzle on top.
- Feel free to swap the basil with fresh parsley, or do a mix of both.
- You can puree all the vegetables for a traditional smooth, creamy texture, but you may need to blend in two batches if it doesn’t all fit in your blender.
- No need to peel the tomatoes since everything gets blended into a puree.
- If tomatoes aren’t in season, a 28-oz jar of San Marzano tomatoes works well in this recipe. Just be sure to drain them well and remove the seeds.
- For the mild version, swap in regular V8 juice and cut back the sriracha and cayenne, or leave it out entirely. Sometimes I add a chopped rib of celery to the mix. It’s not traditional, but I love the flavor.
Recipe Tips
- Use a Vitamix or high-powered blender for the smoothest texture. If your blender is smaller, work in two batches so everything blends evenly.
- Let the soup chill for at least 1-2 hours before serving. The flavors need time to meld, and it tastes even better the next day.
- Taste before serving and adjust the seasoning. Chilling can mute flavors slightly, so a little extra salt, pepper, or cayenne right before serving can wake it back up.
- I also love to serve it with garlic salt for additional seasoning.
FAQ
Yes, this gazpacho actually tastes better after it’s had time to chill and the flavors have melded, so it’s a great make-ahead dish for entertaining or meal prep.
Gazpacho is a chilled soup, always served cold. It’s meant to be refreshing, especially on a hot day.
Swap the Spicy V8 juice for regular V8 juice, and reduce or omit the sriracha and cayenne.
Toasted sourdough or a baguette are classic pairings. We also love it alongside a sourdough grilled cheese sandwich for a heartier meal.
Storing and Freezing
Storing: Store leftover gazpacho in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to develop, so it often tastes even better the next day.
Freezing: Gazpacho can be frozen, though the texture of the fresh vegetables will soften once thawed. If freezing, it’s best to blend it all. Freeze in an airtight container for 2-3 months, thaw overnight in the refrigerator, then give it a good stir before serving. Note that some separation is normal after freezing.
More Delicious Soup Recipes
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- Artichoke Soup
- Italian Sausage Ravioli Soup
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Spicy Sriracha Gazpacho Soup
Equipment
- High-powered blender I use a Vitamix
Ingredients
- 4 cups Spicy V8 juice , or regular V8 for a mild option
- 4 large Roma tomatoes , quartered and seeded-very ripe for the best flavor
- 1 large Hot-house seedless cucumber , peeled and finely chopped
- 1 large green bell pepper , finely chopped (or red bell pepper)
- ½ medium Vidalia onion , finely chopped
- 2 large garlic cloves , peeled and chopped
- 1-2 tbsp Sriracha sauce , more or less to taste
- 2 tbsp red wine vinegar
- ½ lemon , juiced (or lime)
- 3 tbsp extra-virgin olive oil
- ¼ cup chopped fresh basil , or parsley (or a blend of both)
- ½ tsp ground cumin
- 1 tsp granulated sugar (to balance acidity)
- salt, freshly ground pepper, and cayenne pepper , to taste
- Optional: finely chopped chives, parsley, and ripe avocado, for garnish
Instructions
- Reserve half of the chopped cucumber, bell pepper, and onion and place them into a large bowl.
- Add all remaining ingredients to a blender and blend until smooth. (I used a Vitamix blender)
- Pour the puréed mixture over the reserved chopped vegetables in the bowl. Taste and season with salt, pepper, and a pinch of cayenne, if you want extra heat.
- Chill for at least 1-2 hours to let the flavors meld.
- Ladle into bowls, top with fresh chives, and finish with a drizzle of olive oil.
- Serve with sliced avocado and toasted sourdough or baguette, if desired. We love it with sourdough grilled cheese sandwiches! If you like an extra garlicky, salty bite, serve it with garlic salt for additional seasoning.
Notes
- Chive oil is a great swap for the olive oil drizzle on top.
- Feel free to swap the basil with fresh parsley, or do a mix of both.
- You can puree all the vegetables for a traditional smooth, creamy texture, but you may need to blend in two batches if it doesn’t all fit in your blender.
- No need to peel the tomatoes since everything gets blended into a puree.
- If tomatoes aren’t in season, a 28-oz jar of San Marzano tomatoes works well in this recipe. Just be sure to drain them well and remove the seeds.
- For the mild version, swap in regular V8 juice and cut back the sriracha and cayenne, or leave it out entirely. Sometimes I add a chopped rib of celery to the mix. It’s not traditional, but I love the flavor.
Nutrition
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