Spicy Heirloom Gazpacho

By Chef: Kerry Ogden
Posted: September 10, 2014


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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!