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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Many Americans first tasted this cold vegetable soup at the 1964 New York World’s Fair. Gazpacho came into favor partly as a vehicle for showing off blenders, the popularity of which created a boom in recipes that called for liquefying ingredients. This recipe goes the Spanish classic one better with the addition of smoky chipotle chilies. Ingredients:
1 11-ounce cucumber, peeled, halved lengthwise, seeded |
1 1/4 cups canned low-salt chicken broth or vegetable broth |
1 1/4 pounds tomatoes, quartered |
1 7.25-ounce jar roasted red peppers, drained |
3 tablespoons chopped fresh cilantro |
2 tablespoons fresh lime juice |
2 teaspoons minced canned chipotle chilies |
2 large green onions, finely chopped |
1/2 avocado, peeled, finely chopped |
1/2 cup finely chopped peeled jicama |
1/2 cup finely chopped plum tomatoes |
Directions:
1. Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours.
2. Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.
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