Mexican Gazpacho puts a bit of zing to supper

Mexican gazpacho. (CRAIG GLOVER/QMI Agency)

Mexican gazpacho. (CRAIG GLOVER/QMI Agency)

JILL WILCOX, Special to QMI Agency

, Last Updated: 2:47 PM ET

Soup-making in summer does not take priority in most kitchens unless, of course, it’s the cold variety.

Chilled soups are a great way to beat the heat and like any kind of soup, a great way to feature local produce.

Gazpacho is my all-time favourite summer cold soup. While this tangy, tomato- based soup has origins in Spain, it’s not hard to add other ingredients to give it a bit of a different flavour.

I particularly enjoy key ingredients that are used in Mexican cooking and this week, I’m using lime, cilantro and jalapeno to add zing to a summer gazpacho.

When tomatoes are at their peak, they are ideal to use in this recipe. Canned tomatoes also work well when you are in a hurry.

Keep a pitcher of this delicious soup on hand for a casual starter to a summer dinner or for a nutritious and easy lunch.

MEXICAN GAZPACHO

Ingredients:

  • *4 cups (1L) of seeded and diced plum tomatoes
  • 1 cup (250 ml) of tomato juice
  • 1 small English cucumber, coarsely chopped
  • 1 small sweet green or red bell pepper, seeded
  • 1 sweet onion, peeled and diced
  • juice of 2 limes
  • 1 clove garlic, minced
  • 1 jalapeno, seeded and chopped
  • 1 cup (250 ml) cilantro
  • 1 tsp. (5 ml) chipotle puree or powder
  • salt to taste

Directions;

Place all ingredients (except the salt) in a blender. Pulse until all ingredients are combined. (If the mixture is too thick, add some more tomato juice).

Season with salt to taste. Chill until ready to serve.

Serves 6 to 8.

* Note, you can also substitute 1 – 28 oz. can of plum tomatoes

 


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