Light and Healthy

Gazpacho with Serrano Chiles

Gazpacho is a thick, flavorful soup from the Andalusia region of Spain. It usually has a tomato base, is thickened with bread crumbs and is always served cold. Here, it is spiced up with hot serrano chiles. Serve with a simple mixed green salad and pour a cold Spanish white wine.

Gazpacho with Serrano Chiles

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Serves: 4 Total Time: 45 minutes


  • 4 large red bell peppers, about 1 1/2 lb. total
  • 1 1/4 lb. tomatoes
  • 1/2 English cucumber, peeled and cut into large chunks
  • 1/2 yellow bell pepper, seeded and cut into 1/4-inch dice
  • 2 serrano chiles, seeded and minced
  • 1 small red onion, finely chopped
  • 1 garlic clove, minced
  • 2 Tbs. extra-virgin olive oil, plus more for drizzling
  • 1 Tbs. sherry vinegar
  • 1 tsp. salt
  • 1 avocado, halved, pitted, peeled and cut into 1/4-inch cubes
  • 1 Tbs. snipped fresh chives
  • 1/2 tsp. dried oregano


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