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Football's for woosies — finishing this super-size, super-spicy meal takes the real guts!

Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episodes: Tailgate Greats and Tailgate Greats

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Total:: 10 min
Prep:: 10 min

Yield:: 2 1/2 quarts

Level:: Easy

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.

My Private Notes

Name: Macho Gazpacho
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 1/2 quarts
Cuisine: mexican
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