Spicy Gazpacho

By Kay Chun

Published September 7, 2025

  • Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
Media 1 of 1
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
4(11)
Comments
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This bright and vegetal gazpacho is a cooling summertime soup or even a refreshing drink, straight from a glass. Red Fresno chile imparts lively heat (remove some or all of the seeds for a milder soup) along with nice fruity notes that complement the other veggies. Olive oil is simply whisked in at the end to ensure a velvety texture that eats silkier than fully blended gazpacho, which is more aerated and frothy. This gazpacho is best served cold, so make it a few hours ahead and keep chilled, or try this speedy solution: Serve it over ice.

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Ingredients

Yield:4 servings (about 5 cups)

  • 2 pounds ripe tomatoes, chopped 

  • ½ medium red bell pepper, seeded and chopped 

  • 2 Kirby cucumbers (about 10 ounces), one-quarter of a cucumber reserved for garnish and the remaining cucumbers chopped 

  • ¼ small red onion (about 2 ounces), chopped 

  • 1 red Fresno chile, chopped

  • 1 garlic clove

  • 6 tablespoons extra-virgin olive oil, plus more for garnish (optional)

  • 1 tablespoon sherry vinegar

  • 1 teaspoon kosher salt, plus more to taste

  • 2 tablespoons chopped chives, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

18 grams carbs; 259 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 4 grams fiber; 488 milligrams sodium; 4 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a blender, combine tomatoes, bell pepper, chopped cucumbers, onion, chile and garlic, and purée until smooth. Strain the mixture through a chinois strainer or a cheesecloth-lined fine-mesh sieve into a medium bowl, pressing on the solids; discard solids.

  2. Step 2

    While whisking, slowly drizzle in the oil and vinegar. Stir in the salt and season to taste with more salt, if desired. If there is time, chill until very cold, at least a few hours or overnight.

  3. Step 3

    When ready to serve, finely dice the reserved cucumber.

  4. Step 4

    Stir the gazpacho well, then divide the soup among 4 bowls or tall glasses. Top each with some of the cucumber and chives and drizzle with more oil, if desired.

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Ratings

4 out of 5
11 user ratings
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Comments

Jodie

Don't discard the pulp after you strain. Add a little hot sauce and it makes a great salsa!

Bruce

Removing the seeds in chilis does nothing to reduce the heat. The capsaicin is in the pith

Dorothy Heyl

This is basically my recipe, but I prefer roasting the red peppers, for a silkier texture, something I got from an old Bon Appetit recipe.

Jodie

Don't discard the pulp after you strain. Add a little hot sauce and it makes a great salsa!

RobinReader

This is very close to Diana Kennedy's gazpacho recipe in her "Nothing Fancy" cookbook. We have used that recipe for years and give it a Texas touch by adding a small Serrano pepper. Kennedy's recipe does not add cucumber to the initial blending and opts for a green bell pepper, plus red wine vinegar. She also uses a food processor and adds the olive oil via the drip pusher very slowly as the last step which helps keep the oil blended.

Bruce

Removing the seeds in chilis does nothing to reduce the heat. The capsaicin is in the pith

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