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Guajillo Gazpacho

Guajillo Gazpacho
This cool, yet piquant, recipe is courtesy of Spice House Evanston's General Manger, Chasity Marini.


  • 2 lb tomatoes (any kind you like)
  • 1 red bell pepper
  • 1/2 small red onion
  • 1 cucumber
  • 1/4 cup olive oil
  • 2 tsp balsalmic or sherry vinegar
  • salt and pepper to taste
  • optional garnish dollop of pesto

Preparation Instructions:

The tomatoes can be processed one of two ways. I quickly drop mine in boiling water, shock them in cold water, and then remove the skins and seeds before roughly chopping them. You can also simply rough chop them raw, keeping the skin and seeds.

Roughly chop all the rest of the vegetables

Combine all vegetables, take half of your combined vegetables and puree them in a food processor or blender. Take the puree and add to the chopped batch stir in the olive oil, vinegar, salt and pepper. Refrigerate for at least a ½ an hour and up to a day.

If your blender is large enough, you can puree everything at once.

Serve chilled, garnished as you like. I like mine with a dollop of homemade pesto.

Other serving suggestion:

Garnish with diced vegetables like bell pepper, cucumber, or tomatoes.

Garnish with herbs like parsley, basil, or oregano.

Drizzle with olive oil and top with croutons.



Spices Featured in this Recipe

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