This is an easy gazpacho recipe that makes for a refreshing bowl of raw soup - perfect for when the tomatoes are ripening in the hot late summer sun.
I added a hot pepper (something I don't often do in my healthy vegan recipes because I'm a spice wimp) that didn't taste too spicy when I tasted the tip, but wound up making a very spicy pot.
I gave some tips on dealing with hot peppers in the video, but I mentioned it to my sister-in-law after, who eat lots of hot peppers, and she gave me a couple more.
She said the the bottom tip of the pepper is the least spicy, and the top part where the pith and the seeds grow is the most spicy - so my first taste was the mildest.
She also said that it was lucky I didn't rub my eyes afterwards, since the spicy oils hang on to your skin for quite a while and they burn your eyes like crazy.
Of course, after she said that I washed my hands thoroughly with soap and then had an itch in my eye so I rubbed it. ouch!
The good news, for anyone who's not a fan of hot peppers, is that this recipe is absolutely delicious without any at all!
And the 2nd day we ate this, I added some pureed avocado and some cooked chickpeas to counter the spice a little bit. Not in the true gazpacho-ly spirit of using stale bread, but yummy and healthy!
Prep time: 20 minutes (or 5 if you use a food processor)
Makes 4-6 bowls of soup
I hope you like this easy gazpacho recipe, and check out some more of my healthy vegan recipes.