Best 4 Mexican Gazpacho Recipes
Savor the vibrant flavors of Mexican Gazpacho, a refreshing and savory cold soup that captures the essence of Mexican cuisine. Originating from the sun-soaked region of Andalusia in southern Spain, gazpacho has found a home in Mexico, where it has been infused with bold Mexican flavors and ingredients. This delightful soup is a symphony of fresh, ripe tomatoes, crisp cucumbers, sweet bell peppers, zesty onions, and a hint of garlic, all blended together to create a smooth and delectable base.
In this culinary journey, we will explore two distinct yet equally enticing recipes for Mexican Gazpacho. The first recipe stays true to the classic gazpacho roots, showcasing the natural sweetness of the vegetables and the bright acidity of tomatoes. The second recipe adds a delightful twist with roasted poblano peppers, infusing the soup with a smoky and slightly spicy flavor that perfectly complements the other ingredients. Both recipes are adorned with colorful garnishes such as diced avocado, crumbled cotija cheese, and a drizzle of olive oil, adding layers of texture and flavor to each spoonful.
Prepare to embark on a culinary adventure as we dive into the vibrant world of Mexican Gazpacho. Let your taste buds dance with the refreshing coolness, vibrant flavors, and delightful textures of this extraordinary soup.
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
MEXICAN GAZPACHO SHRIMP COCKTAIL
Try this great summer appetizer; it is very easy to make and is sure to impress your guests!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- In large bowl, mix enchilada sauce, seasoning mix and lime juice with whisk until smooth. Fold in remaining ingredients.
- Cover and refrigerate at least 1 hour but no longer than 2 hours, stirring once, to blend flavors. Serve in cocktail glasses.
Nutrition Facts : Calories 110, Carbohydrate 10 g, Cholesterol 90 mg, Fat 1/2, Fiber 2 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 2 g, TransFat 0 g
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
MEXICAN-INSPIRED SEAFOOD GAZPACHO
Mexican cold tomato soup! Refrigerate overnight and serve chilled in chilled bowls with croutons.
Provided by Sandi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 8h30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix tomato and clam juice cocktail, ketchup, lemon juice, cilantro, cucumber, shrimp, imitation crabmeat, and green bell pepper in a 2-quart container. Chill 8 hours or overnight and serve in bowls topped with diced avocado and tomato.
Nutrition Facts : Calories 440 calories, Carbohydrate 72.8 g, Cholesterol 116.3 mg, Fat 8.4 g, Fiber 6.9 g, Protein 19.3 g, SaturatedFat 1.3 g, Sodium 2297.2 mg, Sugar 25 g
Tips:
- Use ripe, in-season tomatoes: This will ensure the best flavor and sweetness in your gazpacho.
- Chill your gazpacho thoroughly before serving: This will allow the flavors to meld and develop, and will make the soup more refreshing.
- Serve your gazpacho with a variety of toppings: This can include things like chopped cucumber, avocado, red onion, cilantro, and croutons.
- Experiment with different variations of gazpacho: There are many different ways to make gazpacho, so feel free to experiment with different ingredients and flavors. You can add things like roasted peppers, corn, or even fruit to your gazpacho.
Conclusion:
Mexican gazpacho is a delicious and refreshing soup that is perfect for a hot summer day. It is easy to make and can be tailored to your own taste preferences. With its vibrant flavors and healthy ingredients, Mexican gazpacho is a great choice for a light and flavorful meal.
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