Bring the flavors of the Mexican garden to your table with this spicy gazpacho recipe. This chilled vegan soup is a wonderful side dish for vegan Mexican dishes as well as a healthy midday meal paired with oven-baked tortilla chips.Bring the flavors of the Mexican garden to your table with this spicy gazpacho recipe. This chilled vegan soup is a wonderful side dish for vegan Mexican dishes as well as a healthy midday meal paired with oven-baked tortilla chips.
Spicy Gazpacho
Serves 6 to 8
Ingredients:
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- 8 vine-ripe tomatoes, halved, seeded
- 1 large jalapeno, halved (remove seeds and membranes for less heat)
- 1 small cucumber, halved, seeds scooped out
- 1 small red bell pepper, seeds removed
- 2 green onions
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chipotle powder or more to taste
- Zest and juice of a lime
- 100 percent tomato juice as needed
- Salt and freshly ground black pepper to taste
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Directions:
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- Place tomatoes, jalapeno, cucumber, pepper, green onions, cilantro, chipotle powder, lime zest and juice in a blender or food processor and puree.
- Add tomato juice, if necessary, until you reach your desired consistency.
- Season with salt and pepper. Chill for a few hours before serving.
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Cook’s note: Garnish gazpacho with chopped fresh vegetables: peppers, cucumber, avocados, tomatoes, and olives.
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