Mexican Gazpacho Soup Food

MEXICAN GAZPACHO

Steps:

• Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
• Combine cucumber and onion in a bowl. Set aside.
• Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
• Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

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.

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.

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:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.

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.

NO-FAT MEXICAN GAZPACHO

Steps:

• Place 1 cup cucumber and next 10 ingredients (through tomatoes) in blender or food processor and puree (leave some chunks). Pour into bowl.
• Stir in tomato juice. Cover and chill.
• Serve topped with diced cucumber.

MEXICAN GAZPACHO

Steps:

• Cut spring onions into roundels.
• Finely chop tomatoes.
• Keep aside.
• Microwave cucumber along with onion and spring onion on high for 5 minutes, covered.
• Stir once in between.
• Allow standing time of 2 minutes.
• Cool the mixture.
• Add 1 cup ice-cold water to it.
• Add tomatoes and blend in a mixer.
• Pass through a sieve to obtain the soup.
• Add 4 more cups of ice-cold water.
• Pour mixed dressing into the soup and add salt to taste.
• Mix well and chill soup in individual soup bowls in refrigerator.
• Serving suggestion: Top individual soup bowl contents with spring onion leaves and 4 ice cubes to serve before a summer day lunch.