Fiesta Gazpacho

One of our all-time summer favorites is this variation of the classic cold Spanish soup. It’s the perfect way to use all that wonderful produce from your garden, or the farmer’s market. And best of all … it looks and tastes like a party in a cup! ~ Marlys

* As featured in Issue 12 of Adventures with Tea eMagazine!

Fiesta Gazpacho

Fiesta Gazpacho

Course Soup
Cuisine Spanish
Keyword cucumber, October Nights, soup, tomato
Prep Time 1 hour 30 minutes
Total Time 1 hour 30 minutes
Servings 6
Author Alan & Marlys Arnold - Adventures with Tea


  • 5 Tomatoes medium-sized, chopped
  • 1 cup Diced cucumber
  • 1 cup Diced tomatillos
  • 1 cup Diced red onion
  • 1 clove Garlic smashed
  • 1/4 cup Olive oil
  • 1/4 cup October Nights brewed tea
  • 1 Tbsp Apple cider vinegar
  • 2 Tbsp Chopped cilantro
  • Juice from 1 large lime
  • Salt to taste


  1. Brew October Nights tea and set aside to cool.

  2. Once all vegetables have been chopped, combine all ingredients in a blender and pulse for 30-90 seconds, depending on how smooth or chunky you prefer it.

  3. Chill at least one hour before serving, so flavors are enhanced. Garnish with sprigs of cilantro if desired.

Want more recipes? Request our eMagazine Index & Sampler –Yes, Please!
Appetizers Beverages Bread Breakfast/Brunch Cookies Desserts Main Dishes Salads Sauces & Condiments Side Dishes Soups Treats
Roasted Beet Hummus
Roasted Beet Hummus
Tea-infused Tahini
Tea-Infused Tahini
Cherry Clafoutis
Cherry Clafoutis
31 Days of Tea Food & Culture Food History & Trivia Food Myths Gadget Reviews Gift Guides Health & Nutrition Ingredient Profiles News & Updates Tea History & Trivia
Red White & Blueberry
Sparkle Your Tea!
For All the Tea in China
Tea & Foodies Book Club: For All the Tea in China
New Flavor Debut
New Flavors Debut