Gazpacho with Cayenne Pepper
4 servings
30 minutes
Gazpacho with cayenne pepper is a passionate blend of Andalusian culinary traditions and bold spicy accents. This cold soup originated in southern Spain as a relief from the scorching sun when farmers made it from available vegetables. The lightness of fresh tomatoes, cucumbers, and celery is complemented by the fiery touch of cayenne pepper, giving the dish a special liveliness. The thick texture of the vegetable mix refreshes, while sour cream and avocado add tenderness and creaminess. Gazpacho is perfect for a summer lunch or light dinner, offering a refreshing taste with a slight spicy aftertaste. Garnished with cilantro and lemon juice, it becomes a harmonious union of freshness and spice. This dish is true gastronomic poetry that conveys the vibrant colors and passion of Spanish cuisine.
1
In a food processor, mix chopped radish, celery, cucumber, green onion, chopped carrot, and red pepper. Chop everything into small pieces and transfer to a bowl.
- Radish: 5 piece
- Celery stalk: 3 pieces
- Spring onion: 4 stems
- Cucumbers: 0.5 piece
- Carrot: 1 piece
- Red sweet pepper: 0.5 piece
2
Add vegetable juice, lemon juice, finely chopped tomatoes, and cayenne pepper. Season with salt and pepper. Cover with plastic wrap and refrigerate for 1-8 hours.
- Vegetable juice: 680 g
- Lemon juice: 1 tablespoon
- Tomatoes: 2 pieces
- Cayenne pepper: 0.3 teaspoon
- Sour cream: to taste
- Cilantro: to taste
3
Pour the soup into serving bowls and garnish with sliced avocado. Sprinkle with finely chopped cilantro on top and add a small amount of sour cream.
- Avocado: 1 piece
- Sour cream: to taste
- Cilantro: to taste