New Mexican Gazpacho
I am a salsaholic. If I had to choose my last meal, salsa and chips would be included. But then there is the guilt. Those chips are so fattening. Well, this cold soup is my guilt free solution. It really is a liquid salad that stays good in the fridge for days. I love it for a quick snack or lunch. There is nothing more refreshing on a hot summer day.
New Mexico Gazpacho
A classic cold soup with a New Mexico twist.
- 1 28 oz can of whole peeled tomatoes including juice
- 1 large cucumber peeled and seeded
- 1 red bell pepper or an assortment of baby bell peppers seeded
- 1 jalapeno pepper seeded
- 1/3 C red onion
- 1 large garlic clove
- 1/2 tsp dried cilantro or 1 1/2 tsp fresh cilantro
- 1/2 tsp dried oregano
- 1/4 tsp cumin
- 1 cup tomato juice
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon or lime juice
- salt and pepper to taste
Roughly chop cucumber, onion and peppers. Add everything except the tomato juice to the large bowl of a food processor or blender. Pulse a few times and then mix until well blended.
Add tomato juice for desired consistancy. I like mine nice and thick. Add a little water if it's too thick.
This is as usual a very flexible recipe. Add different vegetables like summer squash or celery, even arugula. This again is a recipe that is actually better the next day after the flavors have had a chance to meld.