Santa Fe Gazpacho Recipe - Cooking Index
Santa Fe Gazpacho Recipe - Cooking Index
Many Americans first tasted this cold vegetable soup at the 1964 New York World's Fair. Gazpacho came into favor partly as a vehicle for showing off blenders, the popularity of which created a boom in recipes that called for liquefying ingredients. This recipe goes the Spanish classic one better with the addition of smoky chipotle chilies.
Courses: Soup| 1 | Cucumber - (abt 11 oz) - peeled, halved | |
| Lengthwise, and seeded | ||
| 1 1/4 cups | 296ml | Canned low-salt chicken broth or |
| Vegetable broth | ||
| 1 1/4 lbs | 567g / 20oz | Tomatoes - quartered |
| 1 | Roasted red peppers - (7 1/4 oz) - drained | |
| 3 tablespoons | 45ml | Chopped fresh cilantro |
| 2 tablespoons | 30ml | Fresh lime juice |
| 2 teaspoons | 10ml | Minced canned chipotle chilies |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 | Green onions - finely chopped (large) | |
| 1/2 | Avocado - peeled, chopped fine | |
| 1/2 cup | 73g / 2.6oz | Finely-chopped peeled jicama |
| 1/2 cup | 31g / 1.1oz | Finely-chopped plum tomatoes |
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.
This recipe yields 4 servings.
Source:
Bon Appetit, September 1999
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