Gazpacho "Macho"

Votes: 1

Time: 10 min.

This refreshing Spanish gazpacho soup recipe is not for the faint of heart! It's made with chopped tomatoes preserved in their own juice, cayenne pepper sauce, and two chili peppers. If the soup still isn't quite as energizing, try adding fresh, seeded peppers. The flavor is incredible. Thanks to fresh celery, cucumbers, cilantro, and lemon and lime juice, the dish isn't a complete firestorm, but rather a wonderful bouquet of vegetal flavors, which are even more enhanced by letting the soup sit in the refrigerator for a few hours.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cans of 900g canned chopped tomatoes in tomato puree
1/4 cup cayenne pepper sauce (for a milder flavor, use 2 tablespoons)
Half a seedless cucumber, cut into pieces
1 small red onion, cut into pieces
2 jalapeños or serranos, seeded and coarsely chopped
2 stalks celery (from the middle of the bunch), cut into pieces
A handful of fresh coriander leaves
Juice of 1 lemon or lime
Lemon or lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tomatoes, tomato sauce, cucumbers, celery, lime juice, jalapeno pepper, serrano pepper, tomato soup, cilantro

Cooking the dish according to the recipe:

Working in batches, combine all ingredients in a food processor and pulse until the consistency of a thick soup. Season with salt to taste. Pour the soup into a thermos and refrigerate until ready to serve.
Exit: 2.3 l.
Serve the soup appetizer in chilled glasses with a slice of lime or lemon on the rim. sausages on skewers.

Categories:

recipe / Summer dishes / Soups / Cold soups / Creamy soups / Spanish cuisine / Rachael Ray / Meal in 30 minutes