Southwestern Gazpacho

Course : Vegetables
Serves: 8
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6 medium tomatoes -- peeled and seeded
2 medium white onions
5 cups tomato juice
2 medium red bell peppers -- seeded
2 medium green bell peppers -- seeded
2 small cucumbers -- peeled and seeded
1 medium poblano chile -- seeded and deveined
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon garlic -- minced
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 bunch cilantro for garnish -- coarsely chopped
8 ounces sour cream for garnish

Preparation / Directions:

Puree the tomatoes and one of the onions in a food processor or blender until smooth, adding some of the tomato juice to liquify. Dice the peppers, cucumbers, chile, and remaining onion and stir them into the puree. Whisk the vinegar, oil, and garlic together in another bowl. Stir in the diced vegetables and the tomato puree. Add the balance of the tomato juice, making sure the ingredients are well blended. Whisk in the seasonings, adjusting to taste. Chill and serve in soup bowls, garnished with chopped cilantro and a dollop of sour cream. Notes: Try adding some yellow bell peppers when available for extra color. Gazpacho is a hot weather favorite, and given Tucson and Scottsdale temperatures that means nearly year round. The addition of a chopped poblano and cilantro gives this classic dish a southwestern flair. For an additional kick add a jigger of beer to each bowl just before serving. VARIATIONS: Recently at the restaurant we have begun to present this dish in a more dramatic way. Instead of mixing the diced vegetables into the tomato puree in the first step, layer a small portion of each in a juice glass, then unmold it into the center of a deep plate or a shallow soup bowl. Combine the remaining ingredients and spoon them around the vegetable "towers".


Nutritional Information:

205 Calories (kcal); 14g Total Fat; (57% calories from fat); 3g Protein; 20g Carbohydrate; 0mg Cholesterol; 829mg Sodium

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