Spicy Zucchini Gochujang Gazpacho

Hot days call for cold soup. And this one? It slaps. Say hello to Spicy Zucchini Gochujang Gazpacho, the culinary love child of a Spanish siesta and a Korean spice kick. It’s fresh and feisty. It’s basically air conditioning in a bowl—with attitude.

Let’s start with the basics. Gazpacho is a chilled vegetable soup that hails from southern Spain. It dates back to Roman times, when soldiers soaked stale bread with vinegar and olive oil. Over the centuries, tomatoes and cucumbers jumped into the mix. It’s a genius way to stay cool without turning on the stove. Bonus points: it’s also a great excuse to raid the fridge and pretend you planned it.

SO WHAT IS GOCHUJANG?

Now let’s spice things up. Gochujang is a Korean fermented chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It’s thick, sticky, and complex. It’s also totally different from gochujang sauce, which is a watered-down, ready-to-pour version with added vinegar and sweeteners. In this gazpacho, we go big. We use the paste. Because summer deserves flavor, not compromise. The recipe calls for 2 tablespoons. However, use more or less to your personal preference.

This Spicy Zucchini Gochujang Gazpacho vibrant mash-up features seasonal zucchini, juicy tomatoes, crisp cucumbers, and a hit of sweet onion. All whirled into a smooth, spicy swirl that wakes up your tastebuds faster than a triple espresso. Furthermore, the gochujang adds an umami-rich, slow-building heat that’s totally unexpected—but wildly addictive.

Best part? It all comes together in under 30 minutes. No cooking. No sweating. Just chop, blend, chill, and boom—you’re sipping spicy veggie goodness straight from a bowl.

Serve this in chilled glasses. Top it with crunchy croutons, sesame seeds, or a dollop of Greek yogurt. Or drink it from the blender. No judgment.

So whether you’re melting in a city heatwave or hiding from your oven, Spicy Zucchini Gochujang Gazpacho is the bold, beautiful, and slightly rebellious soup your summer needs.

Print

Spicy Zucchini Gochujang Gazpacho

Course Appetizer, Soup

Cuisine Korean, Spanish

Keyword Cold soup recipe, Gazpacho, gochuchang gazpacho, spicy gazpacho, summer recipes, zucchini gazpacho

Prep Time 30 minutes

Servings 6

Author Lora Wiley-Lennartz

Ingredients

• 4 small zucchini
• 1 medium-sized cucumber
• 1 green bell pepper
• 1 red bell pepper
• 1 sweet onion
• 2 tablespoons gochujang paste
• 2 tablespoons white wine vinegar
• 1/2 lemon zest and juice
• Kosher salt and freshly ground black pepper

Instructions

1. Dice the cucumber
2. Core, de-seed, and chop the peppers
3. Peel and dice the onion
4. Place the chopped vegetables in a food processor.
5. Add the gochuchang and puree.
6. Pulse in the vinegar and lemon juice.
7. Season with salt and pepper to taste
8. Chill for 1 hour and serve.

So, do you like this Spicy Zucchini Gochujang Gazpacho? Then also check out some of these other delicious recipes:

SPICY YELLOW CORN GAZPACHO

PEPPERY GOCHUJANG NOODLE KUGEL

CARROT PARSLEY GOCHUJANG SOUP