Mexican Gazpacho Cold Soup Food

MEXICAN GAZPACHO (COLD SOUP)

Steps:

• Dice cucumbers, onion, tomatoes and avocado. Finely chop the cilantro. Mix all ingredients in a large dish and refrigerate for an hour or until cold. I usually add the avocado in last as it tends to get too mushy if it's sitting in the soup for so long. Serve chilled.
• I also like to make a huge amount of the soup and freeze it. So if you do that, you want to leave the cucumbers, avocado and cilantro as your FRESH ingredients.
• This is a great light soup to have at the end of the day if you're trying to watch your calorie intake later in the day.

LIGHT AND FRESH MEXICAN GAZPACHO

Steps:

• Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.

GAZPACHO

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

MEXICAN GAZPACHO SOUP RECIPE

Steps:

• In a large bowl, combine the tomatoes, onion, cucumber, bell pepper, jalapeño, garlic, and cilantro.
• Then add the lime zest and juice, Worcestershire, vinegar, tomato juice, salt, pepper, and Tabasco. Mix well.
• Cover and chill for at least 30 minutes.
• Once the soup is chilled, top with more cilantro if desired and serve.

MEXICAN FAVA BEAN GAZPACHO WITH FRESH MINT

Steps:

• • Lightly sauté the turnips, onion, celery, carrots, and garlic in a skillet with a light coating of olive oil while adding the Himalayan Pink Salt and pepper.
• • In a separate soup pan add the chicken broth and water to the rinsed and cleaned Fava beans bring to a slow boil and then reduce the heat to simmer. Add the sautéed vegetables from above and the tomatoes, sliced Serrano peppers and 25 mint leaves to the Fava beans and simmer for 15 minutes.
• • Remove ½ of the above soup mixture and blend in a standard blender. Return the blended soup mixture to the original soup pan and simmer the entire contents for an additional 30 minutes. Let cool and refrigerate until cold.
• • Here's the trick serve the gazpacho in your favorite soup bowl, drizzle some extra virgin olive oil on top, add 2 cranks of your peppermill coarse ground pepper, place 3 dampened mint leaves so that they stand up in the olive oil then add 2 cranks of your salt mill coarse ground Himalayan Pink Salt to the mint leaves. The presentation is very nice and the slight crunch of the salt while eating the gazpacho is excellent. Serve with blue corn tortillas on the side.
• • Voila "Mexico jus' like I pictured it".

MEXICAN COLD CUCUMBER CILANTRO SOUP

Steps:

• In a food processor or blender combine the cucumber, broth, cilantro, milk and lemon juice until pureed Season with salt.
• Cover and refrigerate until very cold (you can do the soup a day ahead).
• Ladle into bowls and serve.