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Hot Chili & Cumin Gazpacho

Course dinner, lunch
Cuisine latin, spanish
Keyword breakfast, Carrot Soup, dinner, easy, gazpacho, lunch, summerfood
Prep Time 5 minutes
Cook Time 5 minutes


  • 2 lbs roma tomatoes {cored and quartered}
  • 1/4 sweet yellow onion
  • 1/4 red bell pepper
  • 4 tbsp extra virgin olive oil
  • 3/4 cup chicken stock
  • 3 tbsp sherry vinegar
  • 2-3 tbsp chili pepper paste
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1 slice stale white bread {crust removed}


  1. Pop all ingredients in a blender and blend to desired consistency. I like the gazpacho to be very smooth with just a few fine chunks. Serve at room temperature or just-chilled. Garnish with chopped veggies, homemade croutons and a drizzle of olive oil and sherry vinegar.