A light and zesty recipe by Giada is this Spicy Tomato and Lentil Gazpacho that you can enjoy as a simple, cooling meal option, made with cherry tomatoes, cucumbers, jalapeño, lentils, and scallions. This vibrant Spicy Tomato and Lentil Gazpacho recipe is a quick and easy cold soup that takes about 150 minutes to prepare and serves up to 4 people.

Recipe Ingredients

• 1 lb (about 4 cups) ripe cherry tomatoes
• 2 medium cucumbers, peeled and chopped, or 4 Persian cucumbers, chopped
• 1 jalapeño pepper, seeded and coarsely chopped
• 2 scallions, coarsely chopped (plus 1 scallion sliced thin for garnish)
• 1 cup cooked and drained lentils (rinsed before cooking)
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice (about 1 lemon)
• 2 to 3 tsp hot sauce (like Tabasco)
• 1½ tsp kosher salt (plus more to taste)
• Crème fraîche (for garnish)

How To Make Giada Spicy Tomato and Lentil Gazpacho

1. Blend the Ingredients: In a blender, combine the cherry tomatoes, cucumbers, jalapeño, chopped scallions, cooked lentils, olive oil, lemon juice, hot sauce, and kosher salt. Blend until the mixture is completely smooth and well combined. You may need to stop and scrape the sides of the blender to ensure everything is evenly processed.
2. Adjust the Seasoning: Taste the gazpacho and add more salt if necessary. The flavors will deepen as it chills, so feel free to tweak the seasoning based on your preference at this stage.
3. Chill the Soup: Transfer the pureed gazpacho to a bowl or container, cover it tightly, and refrigerate for at least 2 hours. This allows the flavors to meld together and makes the soup refreshingly cool for serving.
4. Serve and Garnish: Once chilled, pour the gazpacho into individual bowls. Add a dollop of crème fraîche on top for richness, and sprinkle with thinly sliced scallions to finish the dish with a fresh, crisp bite.

Recipe Tips

• Add more heat: If you enjoy spicier soups, toss in another half of a jalapeño or use a serrano pepper instead. This always kicks the flavor up a notch for me.
• Use roasted tomatoes: For a deeper, smokier taste, roast the cherry tomatoes before blending. This adds a whole new layer of richness to the gazpacho, which I love during cooler months.
• Swap the lentils: Try using chickpeas or white beans instead of lentils if you’re out of them. I’ve done this a few times, and it adds a nice creamy texture.
• Make it creamier: Stir in a tablespoon of Greek yogurt or a bit of coconut cream before serving. I often do this when I want a slightly richer, creamier finish to the soup.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Make-Ahead Cioppino
• Giada Aunt Raffy’s Quinoa and Ceci Soup
• Giada Spicy Sausage and Escarole Soup