Mexican Gazpacho
8 servings
30 minutes
Mexican gazpacho is a bright, refreshing variation of the classic Spanish soup that incorporates spicy notes of Mexican cuisine. Its rich tomato flavor enhanced by aromatic garlic, fresh cucumbers, and chili heat awakens the appetite and provides an energy boost. Historically, gazpacho originated in Spain as a simple peasant dish but over time its recipes spread worldwide and gained national characteristics. In the Mexican version, the soup is complemented with avocado, lime juice, and cilantro creating a rich and deep bouquet of flavors. Gazpacho is perfect for summer heat; it is served cold with corn chips and sour cream making it even juicier and more harmonious. It’s not just a soup but a culinary journey into the sunny world of Mexico!
1
Make cross cuts at the base of the tomatoes and pour boiling water over them. Leave for half a minute, then dip in cold water. Peel the skin, cut into quarters, and remove the seeds.
- Tomatoes: 1 kg
2
Remove seeds from the chili and chop finely. Remove seeds from the cucumbers and chop finely.
- Red chili pepper: 1 piece
- Cucumbers: 2 pieces
3
Chop all ingredients for gazpacho in a processor until smooth, season with salt and pepper, and mix. Cover and chill.
- Tomatoes: 1 kg
- Garlic: 4 cloves
- Breadcrumbs: 50 g
- Olive oil: 6 tablespoons
- Red chili pepper: 1 piece
- Spring onion: 1 bunch
- Cucumbers: 2 pieces
- Tomato juice: 600 ml
- Red sweet pepper: 1 piece
- Chopped cilantro (coriander leaf): 6 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Before serving, garnish the avocado diced, drizzle with lime juice, and serve with sour cream.
- Avocado: 1 piece
- Lime juice: 1.5 piece
- Sour cream: 5 tablespoon
5
Put the chips in a separate dish.
- Corn chips (tortilla chips): to taste
