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Easy Spiced Gazpacho

Beat the heat with this vibrant and flavorful Easy Spiced Gazpacho! This chilled vegan soup is bursting with fresh summer vegetables and gets its unique depth of flavor from Harissa Lookin' At You, Kid, a handcrafted blend of New Mexico Chile, California Chile, Chipotle Chile, Pasilla Chile, Guajillo Chile, Coriander, Cumin, Garlic, Mint, Dehydrated Lemon, and Caraway. Smoky notes from spice blend mingle with bright pops of sherry vinegar and ripe summer produce, making it a refreshing and satisfying meal on a hot day.  Serve it cold for a light lunch or dinner, or whip up a bigger batch for a flavorful summer potluck contribution!


Let's get cooking, shall we?


gazpacho

Easy Spiced Gazpacho

Ingredients:

  • 4 to 5 slices stale artisan bread, crust removed

  • Water

  • 2 pounds ripe large tomatoes

  • Half of a large Hothouse cucumber, peeled and roughly chopped

  • 1 stalk celery, roughly chopped

  • 1 red or orange bell pepper, seeded and roughly chopped

  • 1 medium shallot, peeled and roughly chopped

  • 2-3 garlic cloves, peeled and roughly chopped

  • 2 teaspoons Harissa Lookin' at You, Kid

  • Extra virgin olive oil

  • 2 tablespoons sherry vinegar

  • Kosher salt

  • Fresh basil, for serving


Directions:


Place the stale bread in a medium bowl and cover with water. Once the bread is fully soaked, remove it from the water and squeeze out as much water as possible. Set the bread aside.


Bring a large pot of water to boil. Gently slide the tomatoes into the boiling water and boil for about 45 seconds. Using a slotted spoon, transfer tomatoes to a cutting board and allow to cool slightly before peeling off the skins.


Place the peeled tomatoes in a large food processor or blender, along with the soaked bread, the cucumber, the celery, the bell pepper, the shallot, the garlic, and the Harissa Lookin' at You, Kid. Add 1/2 cup of extra virgin olive oil, along with the sherry vinegar and process until completely smooth.


Check the consistency of the gazpacho, adding water a tablespoon at a time until you've reached your desired consistency. Season to taste with kosher salt.


Transfer gazpacho to a large container and refrigerate at least two hours to allow flavors to meld. Just before serving, stir gazpacho and pour it into bowls (or shot glasses for a fun little appetizer). Top with a drizzle of olive oil and some fresh basil.


Make ahead: Gazpacho can be chilled for up to three days or frozen for up to 6 months.


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