I love this easy gazpacho recipe! It reminds me of summer, vacations in Spain, the beach... for me it's a perfect meal to get into a good mood.
Normally, you eat gazpacho uncooked and cold, which is fine as long as it's warm outside.
But what to do in winter time, when you need something hot to warm you body? This version is a great way to have your cake and eat it, too.
It is a nice and healthy soup recipe for winter time.. You can have it "warm"... and then you add "fire"... I mean chilli (pepper) sauce, and this thing will knock your socks off if you're not careful.
I recommend to add as little chilli as possible in the beginning and then add more to your liking. The soup can really get too hot, especially if kids are eating it too.
You might even make our easy gazpacho recipe without chilli at all for your children, and then add the fire only to your plate.
1 green capsicum
1 small cucumber
1 medium onion
1 can of crushed tomatoes (with garlic and onion)
1/4 cup of fresh cilantro leaves
3 cups of spicy veggie juice (or non-spicy, if you want to go easy on the chilli)
2 Tbsp red-wine vinegar
1 Tbsp olive oil
1 tsp crushed garlic
Ground black pepper to taste
This is what you do:
Of course you can also use fresh tomatoes for this Andalusian soup. It'll take a bit longer and you'll need 6-8 tomatoes. This same easy Gazpacho recipe can be made cold (this is the original version) or hot. As I said earlier I prefer the warm soup in winter and the cold one in summer.
People in Spanish people don't have that problem, as it's warm there year-around.
Extra "Rescue" Tip
What to do, if you accidentally added too much chilli sauce and the soup got way too spicy?
Easy! Just add sour cream and mix well. The sour cream takes the spiciness away. It does that much better than the usually recommended bread that you should eat. By the way one of the worst things you can do after eating very spicy things is to drink water (often recommended). It just makes your throat burn even more.