Mexican gazpacho
Making a traditional gazpacho takes only a few minutes of preparation and the ingredient list is simplicity itself.
Ingredients
3 cans tomato (14 1/2 oz cans Mexican stewed tomatoes)
1 cucumber (large, chopped)
1 bell pepper (rinsed and chopped)
2 tablespoons chili pepper (green chiles like jalapeños, chopped)
1 onion (medium sized, better red, chopped)
4 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon cumin (optional, ground cumin)
salt (to taste)
2 tablespoons coriander (optional, fresh coriander leaves, for decoration)
Instructions
Mix up the ingredients in a large bowl. Season.
Refrigerate the mixture at least 1 hour and better overnight. Serve chilled.
Easy!
Yield
8 servings
Preparation time
15 minutes
Cooking time
0 minutes
Total time
15 minutes
Notes
Try this recipe with fresh tomato. Use 1 and 1/2 kg fresh tomatoes, rinsed and chopped.
Serve with chopped avocado, crumbled tortilla chips or sour cream as optional garnishes.
Variations
If you wish, add 1 tablespoon red wine vinegar to balance the acid.
You could also combine the chopped vegetables in a blender or food processor to serve as a soup. Add the fresh coriander to soup or serve as decoration.
Source
very easy, chill
soups, appetizers, vegetarian
Mexican food recipes
Food in America
Food in America