Chilly Chile Pepper Gazpacho Recipe

Name: Chilly Chile Pepper Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large tomatoes, cored, halved, and seeded; 1 medium onion, cut in wedges; 4 garlic cloves, peeled; 1 medium cucumber, peeled, seeded, and cut up; 1 medium yellow sweet pepper, seeded and cut up; 4 medium jalapenos or 4 medium serrano chili peppers or 2 medium habanero peppers, seeded and cut up; 2 (11 1/2 ounce) cans spicy vegetable juice; 2 tablespoons lemon juice; 2 tablespoons extra virgin olive oil; 1 teaspoon sugar; 2 (6 ounce) cans crabmeat, drained, flaked and cartilage removed; chopped fresh chives (optional) or cilantro (optional)

Servings: persons

6 large tomatoes, cored, halved, and seeded
1 medium onion, cut in wedges
4 garlic cloves, peeled
1 medium cucumber, peeled, seeded, and cut up
1 medium yellow sweet pepper, seeded and cut up
4 medium jalapenos or 4 medium serrano chili peppers or 2 medium habanero peppers, seeded and cut up
2 (11 1/2 ounce) cans spicy vegetable juice
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon sugar
2 (6 ounce) cans crabmeat, drained, flaked and cartilage removed
chopped fresh chives (optional) or cilantro (optional)

1
Heat oven to 425F Place tomatoes (cut sides up), onion, and garlic on a rimmed baking sheet.
2
Roast 30 minutes or until tomato skins are charred.
3
Peel off tomato skins.
4
Place tomatoes in food processor.
5
Cover; process until smooth.
6
Transfer to large serving bowl.
7
Place onion, garlic, cucumber, sweet pepper, and chile peppers in food processor.
8
Cover; pulse with on/off turns until chopped to desired consistency.
9
Add processed vegetables, vegetable juice, lemon juice, olive oil, sugar, 1/2 tsp salt, and 1/4 tsp black pepper to tomatoes.
10
Stir to combine.
11
Cover; chill at least 4 hours or up to 24 hours.
12
Spoon gazpacho in bowls.
13
Top with crab meat.
14
Sprinkle with chives or cilantro.

292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large tomatoes, cored, halved, and seeded, 1 medium onion, cut in wedges, 4 garlic cloves, peeled, 1 medium cucumber, peeled, seeded, and cut up, and more.

Yes, Chilly Chile Pepper Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilly Chile Pepper Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions