Chipotle Gazpacho

I had a few tomatoes that were a little pass their prime. Not wanting to waste them away, I decided to make gazpacho. Because I love the smoke flavor of Chipotle peppers in adobo sauce I threw a couple in to the gazpacho. The gazpacho received two thumbs-up from my family. Let me know what you think.

I love making gazpacho during the summer. It makes a great lunch or topped with crab meat, chicken or shrimp and I have dinner.


  • 3 Large tomatoes, cut into chunks
  • 2 Chipotle peppers in adobo sauce, plus a teaspoon sauce
  • 1 large cucumber seeded and cut into chunks
  • 2 large green peppers, seeded and cut into chunks
  • Red onion, a small wedge of a medium onion cut into chunks
  • Apple cider vinegar - to taste
  • Kosher salt to taste
  • Fresh ground pepper to taste


  1. Pulse tomatoes, chipotle peppers and adobo sauce in blender
  2. Then add cucumber and pulse
  3. Then add green peppers and pulse
  4. Next add the red onion and pulse
  5. Splash in a little apple cider vinegar or not, I like the sweetness of apple cider vinegar and it goes well with the chipotle peppers, hit pulse
  6. Lastly, season to taste with kosher salt and freshly ground black pepper
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