Light And Fresh Mexican Gazpacho Recipes
MEXICAN FAVA BEAN GAZPACHO WITH FRESH MINT
This recipe was one of my mother's fava bean soup recipes from central Mexico. it can be enjoyed either as a hot soup or chilled and served as a gazpacho in the summer months.
Provided by rosie8985
Categories Clear Soup
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 16
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".
Nutrition Facts : Calories 244.2, Fat 1.7, SaturatedFat 0.4, Sodium 311.9, Carbohydrate 41.1, Fiber 16.2, Sugar 5.8, Protein 18.7
NO-FAT MEXICAN GAZPACHO
Make and share this No-Fat Mexican Gazpacho recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 41.2, Fat 0.3, SaturatedFat 0.1, Sodium 274.8, Carbohydrate 9.5, Fiber 2, Sugar 6, Protein 1.8
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