Spicy Sriracha Gazpacho Soup

a bowl of gazpacho with basil, chives, cucumber, and olive oil on top

This easy Spicy Sriracha Gazpacho is a no-cook soup made in the blender with spicy tomato juice, ripe tomatoes, crisp summer vegetables, and herbs and spices. Mild option included.

Course Soup

Cuisine Spanish

Prep Time 10

Total Time 10

Servings

Calories 97kcal

Author Amee

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.

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