Creole Gazpacho

Creole Gazpacho 


Serves 4 as an appetizer. 



  • 1 LB tomatoes, peeled, seeded, and diced, or 1 141⁄2-oz can diced tomatoes
  • 1 red bell pepper, seeded and diced
  • 1⁄2 yellow onion, diced
  • 1 cucumber, peeled, seeded, and diced
  • 1 TBSP chopped fresh cilantro
  • 1 TBSP chopped fresh parsley
  • 1 TBSP olive oil
  • 11⁄2 tsp Creole Spice Mix (See Recipe)


Creole Spice Mix

  • 1 tsp cayenne pepper
  • 1⁄2 tsp ground black pepper
  • 1⁄2 tsp sweet paprika
  • Juice of 1 lemon
  • 11⁄2 tsp red wine vinegar
  • Kosher salt
  • Freshly ground pepper
  • Hot pepper sauce
  • Parsley or chervil for garnish
  • 2 tsp kosher salt
  • 2 tsp Herbes de Provence
  • 2 tsp ground cumin




In a food processor, pulse together the tomatoes and their juices, the bell pepper, onion, cucumber, cilantro, parsley, olive oil, lemon juice, vinegar, 1/2 tsp salt, and the Creole Spice Mix until smooth. Transfer the gazpacho to a nonreactive container and refrigerate for at least for 4 hours or up to overnight.

Just before serving, season with salt, pepper, and hot pepper sauce. Serve cold, garnished with parsley. (If prepared in advance, refrigerate in an airtight container for up to 3 days.)




Chef Tanya Holland


Known for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of Brown Sugar Kitchen. She is also the author of the Brown Sugar Kitchen Cookbook and New Soul Cooking; was the host and soul food expert on the television series Melting Pot; and competed on the 15th season of Top Chef. Holland holds a Bachelor’s degree from the University of Virginia, and a Grande Diplôme from La Varenne Ecole de Cuisine.



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