Photo: Macho Gazpacho Recipe
Football's for woosies — finishing this super-size, super-spicy meal takes the real guts!
Ingredients
- 2 (32-ounce) cans diced tomatoes in puree
- 1/4 cup cayenne pepper sauce (for mild heat use 2 tablespoons)
- 1/2 European seedless cucumber, cut into chunks
- 1 small red onion, cut into chunks
- 2 jalapenos or serranos, seeded and coarsely chopped
- 2 ribs celery, from the heart of the bunch, chunked
- Handful fresh cilantro leaves
- 1 lemon or lime, juiced
- Coarse salt and black pepper
- Lemon or lime wedges, for garnish
Directions
Working in batches, combine all ingredients in a food processor and pulse grind into a thick soup. Adjust seasonings. Pour soup into a thermos and chill until ready to serve. Serve in chilled glasses with wedges of lime or lemon for garnish.
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By ellen-goldstein...
Toronto
on July 20, 2006
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It is just terrific. I added some garlic and red peppers. Very easy to make. Loved the heat of it. I did include the jalapeno seeds which made it awesome. My husband doesn't eat much in the way of veggies but he just loved this and it's an easy way to get him to eat right! All this and practically no calories!! What else could you ask for?
By Chef #359563
Pensacola, FL
on April 06, 2006
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Great blend of flavors with a kick! I halved the recipe and added 2 cloves of garlic and 1/2 red bell pepper. Other reviewer is right, don't leave out the cilantro, it is key. I also used 3 tbsp of hot sauce- 1 tbsp of cholula, 1 tbsp of homemade habanero, and 1 tbsp of cajun power garlic pepper sauce. It was totally delightful; flavor only gets better each day.
By erin.colbert_49...
Palo Alto, CA
on March 16, 2006
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This one was a bit too spicy for me. The flavors were excellent, but overshadowed by the spices. Next time I'll omit the jalapenos. It also turned out to be more of a salsa than a soup, but still very good.
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