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.
- *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
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