Spicy Heirloom Gazpacho

    • Difficulty
    • Easy
  • 12345 (17 votes, average: 4.00 out of 5)

This oil-free, nut-free gazpacho by Kerry Ogden has a lot of kick thanks to delicious and smoky chipotle powder. It’s the perfect soup for the summer/fall intersection when juicy tomatoes give way to luscious corn.



1 cup sun-dried tomatoes soaked

1 cup celery, chopped

1/3 cup lime juice

½ teaspoon chipotle powder

½ teaspoon sea salt

Finely chop:

3 cups tomatoes

1 bunch cilantro

1 small sweet onion

1 cup zucchini

1 cup corn kernels (about 1 cob)

Garnish: avocado



1) Soak sun-dried tomatoes for about 20 minutes. Reserve the water.

2) Toss all the ingredients into a blender, adding reserved water as needed. I used about 1 cup.

3) Stir well. Pour about half of the mixture back into the blender. This will create a smoother texture.

4) Return to remaining soup and stir in the corn.

5) Chill for a couple of hours or overnight to let flavors marry.

6) Garnish generously with avocado. Enjoy!

Kerry OgdenAbout Kerry Ogden

Kerry Ogden, MA, LPC is a mindfulness-oriented psychotherapist with a holistic approach to wellness. Before venturing into private practice, she was the owner / instructor at Portland Studio Pilate, chef/trainer at the Tree of Life Rejuvenation Center, and owner / chef of Holy Chow raw foods. Though no longer a chef by trade, you’ll still find Kerry in the kitchen creating delicious meals with simple ingredients from her garden. For Kerry, healing is best addressed from a mind, body and soul perspective.

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