When you hear the word gazpacho, one typically thinks of a red, tomato-based puree. However, did you know that there also exists a green version made with a cucumber base?
That’s right, Sunny Anderson, who is currently hosting the Food Network’s “Spring Baking Championship: Easter”, has a fiery take on this Spanish Classic by making it with grilled zucchini, tomatillos and scallions blended with cucumbers, garlic, basil and Greek yogurt. Oh, and to the delight of Rachel Ray, she also spices it up (while keeping it green) with Small Axe Peppers The Bronx Green Hot Sauce.
“I love that you have Bronx Hot sauce too, I’m a big fan,” says Rachel as Sunny tops off the gazpacho with some additional heat to the light, healthy and refreshing cold soup that is a great way to use up all those garden zucchini come summer!
Catch Sunny on her newest Food Network show, “Spring Baking Championship: Easter,” on Mondays at 10pm EST. And for more recipes by Sunny, check out her 2-Ingredient Puff Pastry Parmesan Breadsticks and German Chocolate Cookies.
Spicy Gazpacho Recipe
- Easy-Roasted Tomatillo
- Greek yogurt
- Cucumber Gazpacho
- Small Axe Peppers The Bronx Green Hot Sauce
How to Make Spicy Gazpacho
To make homemade gazpacho soup, simply:
- Puree the soup: Combine all of your gazpacho ingredients in a blender or food processor, and puree for 1 minute or until the gazpacho reaches your desired consistency.
- Chill: Transfer the soup to a sealed container and refrigerate for 4 hours or until completely chilled.
- Serve: Then serve the soup nice and cold, garnished with your favorite toppings
- Spice it up with Small Axe Peppers: