This vibrant gazpacho strikes the perfect balance of sweetness and heat, thanks to a flavorful blend of Pace® Hot Honey Chipotle Signature Sauce and Pace® Mild Picante Sauce. The pair is used as a marinade for vine-ripened tomatoes and chopped cucumber, infusing the veggies with subtle spice and smoky depth before they’re blended into a bright, velvety soup. Serve this dish with crusty bread—you’ll want to soak up every last drop of zippy, refreshing goodness.
Ingredients
- 2 pounds fresh Campari tomato (or other vine-ripened tomatoes), cored and quartered (about 5 cups)
- 1 medium cucumber, peeled seeded, and coarsely chopped (about 1 1/2 cups)
- 3/4 cup Pace® Picante Sauce
- 1 medium garlic clove, peeled and smashed
- 1/4 cup extra virgin olive oil, plus more for serving
- 3 tablespoons Pace® Signature Sauces Hot Honey Chipotle Sauce
- 1 tablespoon sherry wine vinegar
- 1 teaspoon kosher salt, plus more to taste
- 1 large (10-ounce) avocado, thinly sliced, for topping
- 1 tablespoon fresh cilantro leaves (optional)
Instructions
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Tips
- If you don’t have a countertop blender, try using an immersion blender directly in the bowl.
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Step 1
Stir together tomatoes, cucumber, Pace® Mild Picante Sauce, garlic, oil, Pace® Hot Honey Chipotle Signature Sauce, sherry vinegar, and salt in a large bowl; cover and refrigerate at least 3 hours and up to 24 hours.
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Step 2
Transfer to a blender and blend until smooth, about 1 minute. Serve topped with avocado and cilantro leaves, drizzled with more olive oil.
