SANTA FE GAZPACHO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Santa Fe Gazpacho image

Categories     Soup/Stew     Tomato     No-Cook     Lime     Avocado     Cucumber     Fall     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1 11-ounce cucumber, peeled, halved lengthwise, seeded
1 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/4 pounds tomatoes, quartered
1 7.25-ounce jar roasted red peppers, drained
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chilies
2 large green onions, finely chopped
1/2 avocado, peeled, finely chopped
1/2 cup finely chopped peeled jicama
1/2 cup finely chopped plum tomatoes

Steps:

  • Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours.
  • Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.

Mahim Bro
[email protected]

This gazpacho is a bit spicy for my taste. Next time, I'll use less jalapeño pepper.


Amina Khaldun
[email protected]

I'm not a fan of cilantro, so I omitted it from the recipe. The gazpacho was still delicious.


Ukwa D Entertainer
[email protected]

This gazpacho is a great way to get your kids to eat their vegetables.


Azhar azhar khan
[email protected]

I love the roasted poblano peppers in this gazpacho. They add a nice smoky flavor.


Jorgest Xhebexhia
[email protected]

This gazpacho is the perfect soup for a hot summer day.


Musiime Francis
[email protected]

I'm not a big fan of gazpacho, but this recipe changed my mind. It's so delicious and easy to make.


Baba khanal Baba
[email protected]

I made this gazpacho for a potluck and it was a huge success. Everyone raved about it.


Braidy Goode
[email protected]

This gazpacho is a great way to use up leftover vegetables.


Momena Akter
[email protected]

I love the addition of the corn and black beans. It gives the gazpacho a nice hearty texture.


Robert Akileng
[email protected]

This is the best gazpacho I've ever had. It's so flavorful and refreshing.


Inshaal Khan
[email protected]

I wasn't sure about the roasted poblano peppers, but they added a delicious smoky flavor to the gazpacho.


Hayden Wise
[email protected]

I followed the recipe exactly and it turned out perfectly. The flavors are well-balanced and the soup is very refreshing.


Ail raza Ail Raza
[email protected]

This gazpacho was a hit at my summer party! Everyone loved the refreshing and flavorful combination of ingredients.