Icy, Spicy Gazpacho

A fresh and spicy take on traditional gazpacho.

Adding a chile and a few radishes gives this version of Spanish-style gazpacho a kick. Leaving out the bread and olive oil turns it into more of a juice than a soup.

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5 from 1 vote

Icy, Spicy Gazpacho

Cilantro has been shown in studies to help the body detox heavy metals such as mercury, lead and aluminum.

Course Drinks

Cuisine Spanish

Keyword carrots, cilantro, gazpacho, soup, spicy, summer, tomato

Servings 2

Calories 87kcal

Author Cherie Calbom

Ingredients

• 2 tomatoes cut in chunks
• 1 cup fresh carrot juice about 5–7 carrots
• 1 lemon juiced, peeled, if putting it through a juice machine
• 1/4 cup cilantro rinsed and chopped
• 1/4 teaspoon Celtic sea salt
• 1/4 teaspoon ground cumin
• 1/4 small jalapeño chopped (more if you like it hot)
• 3 radishes

Instructions

• Place the tomato chunks in a freezer bag and freeze until solid. (This is optional. You can use fresh tomatoes placed in the blender.)
• Pour the carrot and lemon juices into a blender and add the frozen tomato chunks, cilantro, salt, cumin, jalapeño, and radishes. Blend on high speed until smooth, but slushy; serve immediately.