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.