Gazpacho (Mexican Chilled Vegetable Soup) Recipe

  • 1 peeled cucumber, diced into 1/4 inch cubes (reserve 1/3) (large)
  • 1 red pepper, diced into 1/4 inch cubes (reserve 1/3) (small)
  • 7 ripe Roma tomatoes, or 4 large fresh ripe tomatoes, diced (reserve 1/2)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Salt
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons honey
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon cayenne pepper
  • 2 cups tomato juice
  • 2 tablespoons chopped fresh cilantro or parsley, as garnish
Blend all the ingredients (except those that are reserved and the garnish) in a blender or food processor until they are nearly smooth. Empty the contents into a large bowl. Add the reserved ingredients and mix well. Refrigerate for at least two hours. Serve garnished with fresh cilantro in chilled bowls.
Similar Recipes
Smoky Gazpacho
red pepper
large tomatoes
tomato juice
olive oil plus extra for garnish
White Cucumber Gazpacho
lemon juice
white pepper
chicken broth
Kosher salt
Tomato Corn and Black Bean Gazpacho
jalapeno pepper
Salt and pepper to taste
ears of fresh sweet corn

Gazpacho (Mexican Chilled Vegetable Soup) Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com