Spicy Gazpacho with Chipotle Chiles and Lime
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 8-10
Ingredients
3 ripe medium beefsteak tomatoes (about 1 ½ pounds), cored and cut into ¼-inch cubes following illustrations below (about 4 cups)2 medium red bell peppers (about 1 pound), cored, seeded, and cut into ¼-inch cubes following illustrations below (about 2 cups)2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into ¼-inch cubes following illustrations below (about 2 cups)½ small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about ½ cup)2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)2 teaspoons table salt ⅓ cup sherry vinegar Ground black pepper 5 cups tomato juice 2 ½ tablespoons minced chipotle chiles in adobo ¼ cup minced fresh cilantro leaves 6 tablespoons lime juice 2 teaspoons grated lime zest 8 ice cubes Extra-virgin olive oil for serving
Before You Begin
This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their own bowls with more of the same diced vegetables that are in the soup. If that appeals to you, cut some extra vegetables while you prepare those called for in the recipe. Additional garnish possibilities include croutons, chopped black olives, chopped hard-cooked eggs, and finely diced avocado.
Instructions
- Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lime zest, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
- Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).
Yield
Serves 8-10Ingredients
3 ripe medium beefsteak tomatoes (about 1 ½ pounds), cored and cut into ¼-inch cubes following illustrations below (about 4 cups)
2 medium red bell peppers (about 1 pound), cored, seeded, and cut into ¼-inch cubes following illustrations below (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into ¼-inch cubes following illustrations below (about 2 cups)
½ small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about ½ cup)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons table salt
⅓ cup sherry vinegar
Ground black pepper
5 cups tomato juice
2 ½ tablespoons minced chipotle chiles in adobo
¼ cup minced fresh cilantro leaves
6 tablespoons lime juice
2 teaspoons grated lime zest
8 ice cubes
Extra-virgin olive oil for serving
Test Kitchen Techniques
Ingredients
3 ripe medium beefsteak tomatoes (about 1 ½ pounds), cored and cut into ¼-inch cubes following illustrations below (about 4 cups)
2 medium red bell peppers (about 1 pound), cored, seeded, and cut into ¼-inch cubes following illustrations below (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into ¼-inch cubes following illustrations below (about 2 cups)
½ small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about ½ cup)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons table salt
⅓ cup sherry vinegar
Ground black pepper
5 cups tomato juice
2 ½ tablespoons minced chipotle chiles in adobo
¼ cup minced fresh cilantro leaves
6 tablespoons lime juice
2 teaspoons grated lime zest
8 ice cubes
Extra-virgin olive oil for serving
Test Kitchen Techniques
Ingredients
3 ripe medium beefsteak tomatoes (about 1 ½ pounds), cored and cut into ¼-inch cubes following illustrations below (about 4 cups)
2 medium red bell peppers (about 1 pound), cored, seeded, and cut into ¼-inch cubes following illustrations below (about 2 cups)
2 small cucumbers (about 1 pound), one peeled and the other with skin on, both seeded and cut into ¼-inch cubes following illustrations below (about 2 cups)
½ small sweet onion (such as Vidalia, Maui, or Walla Walla) or 2 large shallots, peeled and minced (about ½ cup)
2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons table salt
⅓ cup sherry vinegar
Ground black pepper
5 cups tomato juice
2 ½ tablespoons minced chipotle chiles in adobo
¼ cup minced fresh cilantro leaves
6 tablespoons lime juice
2 teaspoons grated lime zest
8 ice cubes
Extra-virgin olive oil for serving
Test Kitchen Techniques
Why This Recipe Works
For the best gazpacho recipe, with clearly flavored, distinct vegetables in a bracing tomato broth, we chopped the vegetables by hand, tossed them in a sherry vinegar marinade, used a fresh-flavored tomato juice, and chilled our soup for a minimum of four hours.
Before You Begin
This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their own bowls with more of the same diced vegetables that are in the soup. If that appeals to you, cut some extra vegetables while you prepare those called for in the recipe. Additional garnish possibilities include croutons, chopped black olives, chopped hard-cooked eggs, and finely diced avocado.
Instructions
- Combine the tomatoes, bell peppers, cucumbers, onions, garlic, salt, vinegar, and pepper in a large (at least 4-quart) nonreactive bowl. Let stand until the vegetables just begin to release their juices, about 5 minutes. Stir in the tomato juice, chipotle chiles, cilantro, lime juice, lime zest, and ice cubes. Cover tightly and refrigerate to blend flavors, at least 4 hours and up to 2 days.
- Adjust the seasonings with salt and pepper and remove and discard any unmelted ice cubes. Serve cold, drizzling each portion with about 1 teaspoon extra-virgin olive oil and topping with the desired garnishes, (see top note).
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