Best 3 Santa Fe Gazpacho Recipes
Feast your senses on the vibrant flavors of Santa Fe Gazpacho, a refreshing and zesty cold soup that captures the essence of New Mexican cuisine. This unique gazpacho is a symphony of fresh, seasonal ingredients, boasting an array of textures and a blend of sweet, savory, and spicy notes.
Dive into the tantalizing flavors of roasted corn, sweet tomatoes, crisp cucumbers, and aromatic red bell peppers, all harmoniously combined in a tangy tomato base. The addition of roasted poblano peppers adds a smoky depth and a subtle heat, while fresh cilantro and lime juice lend a refreshing brightness.
Complementing the gazpacho are two delectable recipes that elevate the dining experience. Indulge in the Avocado-Poblano Salsa, a creamy and flavorful salsa made with roasted poblano peppers, ripe avocados, and a hint of lime, perfect for adding a dollop of richness to each spoonful of gazpacho.
For a satisfying crunchy touch, relish the homemade Tortilla Strips, prepared with a simple blend of corn tortillas, olive oil, and seasonings. These crispy strips serve as an excellent garnish, adding a delightful textural contrast and a touch of rustic charm to the soup.
Embark on a culinary journey to the heart of Santa Fe with this tantalizing gazpacho and its accompanying recipes. These dishes promise an explosion of flavors that will transport your taste buds to the vibrant streets of New Mexico.
SANTA FE BLACK BEAN GAZPACHO
Make and share this Santa Fe Black Bean Gazpacho recipe from Food.com.
Provided by larry 2
Categories Clear Soup
Time 40m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 17
Steps:
- Combine beans and V8 juice, oil, lime juice, cucumber, onion, Worcestershire Sauce, and garlic, etc, etc, hand blend until only till a bit chunky NEED TO PUT IN 2 LARGE POTs TO BLEND.
- Chill at least three+ hours. SERVE cold!
- Serve with: COBBETTES & corn tortillas.
Nutrition Facts : Calories 473.7, Fat 8.8, SaturatedFat 1.4, Sodium 1609.6, Carbohydrate 83.1, Fiber 23, Sugar 18.4, Protein 23.5
SANTA FE GAZPACHO
Steps:
- Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours.
- Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.
BEST GAZPACHO
More of a drink than a soup, served in frosted glasses or chilled tumblers, gazpacho is perfect when it is too hot to eat but you need cold, salt and lunch all at the same time. Gazpacho is everywhere in Seville, Spain, where this recipe comes from, but it's not the watered-down salsa or grainy vegetable purée often served in the United States. This version has no bread and is a creamy orange-pink rather than a lipstick red. That is because a large quantity of olive oil is required for making delicious gazpacho, rather than take-it-or-leave it gazpacho. The emulsion of red tomato juice, palest green cucumber juice and golden olive oil produces the right color and a smooth, almost fluffy texture.
Provided by Julia Moskin
Categories dinner, easy, lunch, quick, soups and stews, appetizer
Time 20m
Yield 8 to 12 servings, about 1 quart
Number Of Ingredients 8
Steps:
- Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
- With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
- Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
- Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 9 grams, Carbohydrate 6 grams, Fat 11 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 365 milligrams, Sugar 4 grams
Tips:
- Use fresh, ripe ingredients: This will ensure the best flavor and texture for your gazpacho.
- Chill your ingredients before blending: This will help to create a smoother, more refreshing gazpacho.
- Don't over-blend your gazpacho: A few pulses is all you need to combine the ingredients. Over-blending will make your gazpacho too smooth and watery.
- Taste your gazpacho and adjust the seasonings as needed: You may want to add more salt, pepper, or cumin to taste.
- Serve your gazpacho chilled or at room temperature: It's delicious either way.
Conclusion:
Santa Fe gazpacho is a delicious, refreshing, and healthy soup that is perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and flavorful meal, give Santa Fe gazpacho a try.
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