Welcome! You’re At Isabelle’s—home to all things tasteful and tasty.
I’ve always found chilled soup a little pretentious. It has a trying to be fancy quality in a way I don’t particularly care for. But when I was planning appetizers for the Pepper Party, a spicy gazpacho felt like the perfect fit. And, surprise surprise, it’s delicious. Of course it is. It’s basically the best parts of summer produce blended together, and if you love tomatoes, peppers, and a little heat, you’ll love this.
I also like how many ways there are to serve it. Leave it unstrained and pour it into bowls or glasses to enjoy as a soup, add a little extra chili and lime, strain it, and serve it as a punchier shooter between courses. Or, if you want to get really early-2000s Martha Stewart with it, freeze it into a granita and serve it as a palate cleanser.
Recipe:
Serves 6
Ingredients:
1 1/2 pounds fresh tomatoes, cored and halved
1 red bell pepper, stemmed and seeded
1 english cucumber, peeled
1 shallot, peeled
Juice of 3 limes
1 finger red hot pepper, seeded, or 2–3 jalapeños, seeded
2 teaspoons kosher salt, divided
Basil, jalapeño slices, and/or cilantro, for garnish
Directions:
Add the tomatoes, bell pepper, cucumber, shallot, lime juice, half of the finger red hot pepper (or 2 jalapeños), and 1 teaspoon of salt to a high-powered blender. Blend until completely smooth.
Taste and adjust the seasoning, adding more chile for heat and additional salt as needed. I used the full 2 teaspoons of salt.
If desired, strain the gazpacho through a fine-mesh sieve for a smoother consistency. Chill for at least 1 hour, then serve cold with your garnishes of choice.
That’s all for now! See you next time At Isabelle’s