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Mexican Gazpacho

4

0 min

Mexican Gazpacho

Mexican Gazpacho Photo 1

Time

0 min

Serving

4 persons

Calories

101

Rating

4.00★ (1)

Cuisine

Mexican
Author: Victoria Buriak
This recipe adds a Mexican twist to classic gazpacho. Poblano and jalapeno peppers give it a kick, while still allowing the fresh veggies to shine!

Ingredients

  • poblano pepper: 1 piece
  • olive oil: 1 tsp
  • cucumber - peeled, seeded, and: 1 piece (diced)
  • onion: 0.5 cup (diced)
  • ½ pounds fresh ripe tomatoes - stemmed, peeled, and: 2 piece (seeded)
  • jalapeno pepper, stemmed and: 1 piece (chopped)
  • garlic, smashed: 3 clove
  • lime: 1 piece (juiced)
  • white sugar: 1 tsp
  • salt: 1 tsp
  • black pepper: 0.5 tsp (freshly ground)
  • ground cumin: 0.5 tsp

Metric Conversion

Stages of cooking

Mexican Gazpacho Photo 21
Mexican Gazpacho Photo 32
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Mexican Gazpacho Photo 54
  1. Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
    Mexican Gazpacho Photo 2
  2. Combine cucumber and onion in a bowl. Set aside.
    Mexican Gazpacho Photo 3
  3. Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
    Mexican Gazpacho Photo 4
  4. Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.
    Mexican Gazpacho Photo 5

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