MEXICAN GAZPACHO
This recipe adds a Mexican twist to classic gazpacho. Poblano and jalapeno peppers give it a kick, while still allowing the fresh veggies to shine!
Provided by Sher
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h5m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 100.7 calories, Carbohydrate 20.7 g, Fat 2.1 g, Fiber 5.5 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 601.6 mg, Sugar 11.4 g
LIGHT AND FRESH MEXICAN GAZPACHO
I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.
Provided by Kara Adkins
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 7h
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 44.7 g, Fat 10.5 g, Fiber 9.1 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 1966.5 mg, Sugar 16 g
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
MEXICAN GAZPACHO
Make and share this Mexican Gazpacho recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Mexican
Time 20m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 83.5, Fat 3.7, SaturatedFat 0.6, Sodium 1324.7, Carbohydrate 12.5, Fiber 2.5, Sugar 6.6, Protein 1.9
SPANISH GAZPACHO
What's better on a hot summer's day than a classic chilled gazpacho? Serve this traditional Spanish gazpacho chilled in a glass or a bowl. You can also serve in shot glasses for an easy, make-ahead summer appetizer!
Provided by Luis Luna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 20m
Yield 8
Number Of Ingredients 12
Steps:
- Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
- Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.
Nutrition Facts : Calories 103.7 calories, Carbohydrate 9.3 g, Fat 7.3 g, Fiber 2.4 g, Protein 1.8 g, SaturatedFat 1.1 g, Sodium 27.8 mg, Sugar 5.1 g
More about "mexican gazpacho recipes"
SPICY MEXICAN GAZPACHO RECIPE – WE ARE NOT FOODIES
From wearenotfoodies.com
Estimated Reading Time 2 mins
MEXICAN GAZPACHO RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 37 per serving
MEXICAN GAZPACHO SOUP RECIPE - TASTINGTABLE.COM
From tastingtable.com
Ratings 37Calories 66 per servingCategory Main Course
MEXICAN GAZPACHO FRUIT SALAD - THE HARVEST KITCHEN
From theharvestkitchen.com
MEXICAN GREEN GAZPACHO WITH SHELLFISH RECIPE | EPICURIOUS
From epicurious.com
MEXICAN GAZPACHO | RECIPESTY
From recipesty.com
MEXICAN GAZPACHO (COLD SOUP) RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
MEXICAN GAZPACHO RECIPE | ALLRECIPES
From stage.element.allrecipes.com
MORELIAN GAZPACHO FRUIT SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC GAZPACHO RECIPE – THE BEST SPANISH GAZPACHO
From spanishsabores.com
GAZPACHO RECIPES
From allrecipes.com
TOP 10 MEXICAN GAZPACHO RECIPE IDEAS AND INSPIRATION
MEXICAN GAZPACHO SHRIMP COCKTAIL RECIPES
From findrecipes.info
GAZPACHO RECIPE -SUNSET MAGAZINE
From sunset.com
HOW TO MAKE GAZPACHO: TRADITIONAL GAZPACHO RECIPE
From masterclass.com
You'll also love