Spicy Gazpacho


Spicy Gazpacho

It seems chilled soups have made a comeback this summer and I must say I’m smitten.  I’ve always been a fan of the room temp or chilled concoction, mostly because that’s when fresh ingredients taste strongest in flavor.


Fresh and Spicy Summer Gazpacho

Maybe that’s why I can’t get enough of this Gazpacho.  I make a batch every week and serve it as a starter or lunch.  Full of incredible summer flavor and kissed with a touch of my new favorite olive oil.



I first discovered this lovely oil at my local co-op market, PCC Natural Markets.  I immediately fell in love with the pure, clean and fresh flavors of California Olive Ranch Olive Oil, using it in all my vinaigrettes, drizzled over veggies, Crostini and Bruschetta.

To my savory and sweet surprise, a few weeks after my discovery I was invited to a California Olive Ranch Olive oil tasting.  The tasting was hosted by Janelle Maiocco, brilliant local food blogger and Chef at Talk of Tomatoes, and the lovely Kristen Wanket from California Olive Ranch.

A completely delightful, delicious and most educational evening held at our local Seattle FareStart.  I left the tasting armed with a wealth of olive oil knowledge and a new favorite CA Olive Ranch Olive oil, the Arbequina.  Oh yes, this is now my ultimate favorite olive oil.

So divine I had to come up with this Gazpacho recipe as another excuse to use my new favorite and cherished olive oil.  🙂

All the California Olive Ranch olive oils are divine, but the Arbequina, “high fruitiness, balanced pungency and pleasing clean taste with flavors of tropical fruit and fresh artichoke”  won my culinary heart.

Thank you Janelle and Kristin for a most delicious evening!

Spicy Gazpacho

Serves 4 as a main dish or 8 as an appetizer


2 -3 cups chopped fresh tomatoes

1 small green pepper, coarsely chopped

½ cup diced cucumber (or more if you love cukes!)

½ red onion, coarsely chopped

1-2 tablespoons fresh chopped herbs (thyme, oregano, Italian parsley, basil)

Dash of hot sauce (I like Sriracha, an Asian hot sauce)

2-3 tablespoons champagne or sherry vinegar

Squeeze of lemon juice

1 cup veggie broth

2-3 cups tomato juice

½ cup fresh bread crumbs

¼ cup California Olive Ranch Arbequina Olive Oil

Salt and pepper to taste


In a food processor add the fresh tomatoes, green pepper, cucumber, onion, fresh herbs, broth, 2 cups tomato juice, 2 tablespoons vinegar, dash of hot sauce and squeeze of lemon.

Pulse until all ingredients are nicely blended but not completely pureed.  Add salt and pepper to taste.

Add additional tomato juice, vinegar and lemon as desired.  I like my Gazpacho a little more drinkable rather than spoonable.

Next stir in the bread crumbs and a few tablespoons of the olive oil.  Ladle into glasses or bowls and garnish with an additional drizzle of olive oil, cucumber slices and toasted Crostini for dipping. 🙂



  1. I really love Gazpacho. I never thought of spicing it up. It does sound delicious!

  2. I love gazpacho! Yours looks fabulous!

  3. Lovely recipe. I have all the ingredients…including the CA olive oil. I have over 4 dozen tomatoes in the house right now and this would be a perfect way to use some of the heirlooms.

    • Karen it’s a delicious way to use all that summer produce. Although, I got my heirlooms at the farmer’s market as my tomato bushes just haven’t produced enough red tomatoes. Lots of green ones though.:( Have a fabulous week!

  4. I loved the oil tasting we did a few years ago! Gezpacho will feature on my summer menu as well 🙂

  5. Your addition of siracha sauce would be a winner in my home. I love how you served them in clear glasses as a nice touch for a gathering.

  6. A truly delicious looking gazpacho Karista, and I love that you used Sriracha in this. Why haven’t I thought of that…and I have an unopened bottle in the pantry!

  7. What a great looking soup! Yum!

  8. Vanesther says:

    I’ve been wanting to make gazpacho all summer and now I’ve found the perfect recipe! Thank you!

  9. Yummm! The perfect summer soup, and you have me coveting your Arbequina Olive oil. I’m hopping over to their site next, and my fingers are crossed that they ship 🙂 Thanks for sharing this recipe. I can’t wait to try it. – Amber

    • Thank you Amber! Yes, I do believe they ship. Their limited release oils are due to arrive in October and I’ve put myself on the mailing list. Those are over the top fantastic. But truly, I love them all! 🙂

  10. Gorgeous! I adore gazpacho. My mom used to make it for her lady friends when it was her turn to host bridge and I loved sneaking into the kitchen to get a bite here and there! I’ve seen those olive oils and always wanted to try them- you’ve persuaded me! Hope you’re well, friend! xo

    • Thanks Kelley! Isn’t it funny what foods we remember from childhood?! And I do love these olive oils. I’ve tried several brands and these are hands down my favorite. Have a lovely rest of the summer! Hugs to ya!

  11. This sounds so good! I like that olive oil myself–what a delicious way to feature it!

  12. I’ve never thought about it before, but it makes total sense that flavors are stronger when at room temp/colder. (Must be why wine tastes so good – yeah . . . that’s it.) Your gazpacho looks delicious!

    • It’s so true Bill. I learned this from one of my fave Chef Instructors at culinary school. We tasted all sorts of recipes and compared flavor with temperature. Room temp seems best for fresh ingredient recipes like Gazpacho and for cooked food it tastes best warm, not hot. So when you serve a meal and it’s had a chance to cool, your dish will be at the height of flavor. 🙂

  13. I love gazpacho – it’s wonderful to be able to pack a refreshing and nutritious meal into a light summer soup!

  14. What a lovely gazpacho recipe Karista. I see why you make a batch every week.
    🙂 Mandy

    • Thanks Mandy! We’ve had some hot weather lately and cooking in the house hasn’t been an option. This week is a little cooler, but I’m still making Gazpacho. 🙂


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