ReceptnaptárNew Mexican gazpacho
This gazpacho is the summer version from the southern US state of New Mexico, where Spanish heritage meets local green chilli. Half the vegetables are puréed and the other half left diced, so the soup is creamy and crunchy at the same time. Well chilled, it makes a refreshing summer lunch.
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Finely dice half of the tomatoes, cucumber, onion and pepper, and put them in a large bowl or pitcher.
- Purée the remaining vegetables in a food processor with the garlic, olive oil, vinegar, tomato juice, salt and the chilies.
- Pour the purée over the diced vegetables, stir, cover, and chill thoroughly.
- To serve, put 2-3 ice cubes in each bowl and offer with garlic toast or bread.
Source: Project Gutenberg – Gazpacho New Mexico – A Taste of New Mexico Kitchens (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- The soup is at its best after at least 2 hours of chilling, because the flavours come together and the raw onion loses some of its sharpness.
- The tomatoes should be very ripe. In winter good-quality tinned ones will do, but in summer nothing replaces the taste of fresh.
- A little lime juice brightens the soup. Taste it before serving, because salt is less noticeable in cold food.
Frequently asked questions
How long does it keep?
For 2 days in the fridge, covered. Stir it well before serving, because the vegetables settle.
How hot is it?
You control that with the amount of chilli. Start with half, and add the rest only after tasting.
Similar recipes
- Andalusian Gazpacho (Cold Tomato and Vegetable Soup) · Spanish & Portuguese
- Tomato Garlic Soup with Bread (Ajo) · Spanish & Portuguese
- Salsa Fresca (Fresh Raw Tomato Salsa) · Mexican
- Tomato soup from fresh tomatoes · Hungarian
- Tomato soup from tinned tomatoes · Hungarian
- Mexican Tomato Soup with Corn · Mexican
More mexican ideas
- Chile Bisque - Spicy Pepper and Rice Cream Soup
- Menudo (Mexican tripe soup with hominy)
- Black Bean Soup with Tomato-Tomatillo Salsa
- Avocado Cream Soup
- Carne en su Jugo (Beef Soup with Bacon and Beans, Jalisco Style)
- Caldo de Pollo (Chicken Soup with Lots of Vegetables)
- Caldo de res (beef soup with vegetables and corn)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings