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Gazpacho with Gusto


  • 1 can crushed tomatoes (32 ounces)

  • 2 ounces cayenne pepper sauce, such as Frank's Red Hot brand

  • 1/4 English (seedless) cucumber, peeled and cut into chunks

  • 1/4 red onion, cut into chunks

  • 1 serrano or jalapeño pepper, seeded

  • 1/2 red bell pepper, seeded and cut into chunks

  • 1 rib celery, from the tender heart of stalk, cut into chunks

  • A few sprigs of fresh cilantro

  • Salt and pepper, to taste

  • Wedges or fresh lime for garnish


Combine all the ingredients in a food processor and pulse-grind until a thick, but smooth, soup is formed. Chill until ready to serve.  

Serve in chilled glasses or bowls, garnished with fresh lime.