Gazpacho MexicanoGazpacho, the classic Spanish cold tomato soup, has found a home in the Mexican kitchen, except it is spiced up with chiles and garnished with cilantro and fresh lime juice.
Mexican Gazpacho
Gazpacho MexicanoGazpacho, the classic Spanish cold tomato soup, has found a home in the Mexican kitchen, except it is spiced up with chiles and garnished with cilantro and fresh lime juice.
Ingredients
Makes 4 servings
- 2 pounds vine-ripened fresh tomatoes peeled and chopped
- ½ medium cucumber peeled, seeded, and chopped
- 1 celery rib chopped
- 2 tablespoons chopped onion
- 1 medium garlic clove chopped
- 1 to 2 large jalapeño chiles seeded, veins removed, and chopped
- 1 tablespoon red wine vinegar
- 1 12-ounce can spicy tomato juice, such as Snappy Tom
- ¼ cup extra-virgin olive oil
- ½ teaspoon salt or to taste
- 2 tablespoons chopped fresh cilantro
- 2 limes quartered
Instructions
- In a blender or food processor, blend all of the ingredients except the cilantro and limes.
- Transfer to a large bowl.
- Cover and refrigerate until very cold, 3 to 4 hours.
- Serve with a sprinkle of cilantro.
- Pass lime wedges at the table.