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Fresh Tomato Gazpacho

Mexican.Chef's picture
Ingredients
  Very ripe tomatoes 3 Pound, pounded (1350 Grams, 6 Large Pieces)
  Tomato juice 375 Milliliter (1 1/2 Cups)
  Garlic 1 Clove (5 gm)
  Fresh lime juice 30 Milliliter (2 Tablespoons)
  Olive oil 30 Milliliter (2 Tablespoons)
  White wine vinegar 15 Milliliter (1 Tablespoon)
  Salt 7 Milliliter (1 To 1 1/2 Teaspoons)
  Sugar 5 Milliliter (1 Teaspoon)
  Dried oregano 2 Milliliter (1/2 Teaspoon)
  Green onions 6 , thinly sliced
  Finely chopped celery 60 Milliliter (1/4 Cup)
  Chopped seeded unpared cucumber 60 Milliliter (1/4 Cup)
  Jalapeno chilies 1 , seeded, minced
  Garlic croutons 6
  Diced avocado 250 Milliliter (1 Cup)
  Bell pepper 1 , seeded, chopped (Red Or Green)
  Fresh coriander leaves 30 Milliliter (2 Tablespoons)
  Lime wedges 6
  Mexican cream/Sour cream 1⁄2 Cup (8 tbs)
Directions

1. Seed and finely chop 1 tomato; reserve.
2. Coarsely chop remaining 5 tomatoes. Combine 1/2 of these tomatoes, 3/4 cup (180 mL) tomato juice and the garlic in blender container; process until smooth. Press through sieve into large bowl; discard seeds. Repeat with remaining coarsely chopped tomatoes and 3/4 cup (180 mL) tomato juice.
3. Whisk lime juice, oil, vinegar, salt, sugar and oregano into tomato mixture. Stir in reserved finely chopped tomato, the green onions, celery, cucumber and chilies. Refrigerate soup, covered, at least 4 or up to 24 hours to blend flavors.
4. Prepare Garlic Croutons.
5. Stir soup well; ladle into chilled bowls. Pass Garlic Croutons and Cheese to be added according to individual taste.

Recipe Summary

Cuisine: 
Mexican
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday

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