Mexican Gazpacho
Juiced tomatoes, chili, lime, and tequila. It sounds like the makings of
a good liquid refreshment. It is ! With extra vegetables - cucumber, pepper,
onion, garlic - some herb stirred in (oregano is good) and a crunchy garnish
of avocado-topped flour tortilla chips, the classic iced soup of Spain comes
together as Mexican Gazpacho.
Recipe Categories : | Mexican
| Soups | Tomatoes
| Hot & Spicy | MAIN
INDEX |
Serves : 6
Ingredients :
- 3 lb ripe tomatoes, peeled and seeded, puréed, and strained
- 2 cup vegetable stock or water
- ½ cup fresh lime juice
- 1 medium cucumber, peeled, seeded, and finely chopped
- 1 medium Anaheim chili, stemmed, seeded, and finely chopped
- 1 jalapeño chili, stemmed, seeded, and finely chopped
- 4 scallions, trimmed and minced
- 1 large garlic clove, minced or pressed
- 1 tbsp chopped fresh oregano leaves or ½ tspn dried oregano
plus 1 tbsp
chopped fresh parsley or cilantro leaves
- 2 tbsp olive oil
- salt, to taste
- 1 tbsp tequila (optional)
- 1 medium avocado, peeled, pitted and coarsely chopped
- ½ quantity tortilla
chips
Preparation and Cooking Instructions :
- In a large bowl stir together the tomatoes, stock, lime juice, cucumber,
chilies, scallions, garlic, and 1 tspn of the fresh oregano or ½
tspn of the dried. Cover and refrigerate for several hours or overnight,
until very cold.
- Just before serving, stir in the olive oil, salt to taste, and tequila,
if using. Spread the chopped avocado on the tortilla chips and sprinkle
the remaining fresh oregano or other herb over the avocado. Ladle the
soup into individual bowls. Garnish each bowl with the avocado-topped
chips and serve right away.
- Cooks note : An equally fine, and also traditional, gazpacho
can be made without puréeing and straining the tomatoes. Increase
the amount of vegetable stock to 4 cups. Peel and seed 2 lb of tomatoes
and cut them into thin julienne strips. Stir the tomatoes into the stock
along with the other vegetables.
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