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Mexican Style Gazpacho

chef.jackson's picture
Ingredients
  Peeled diced plum tomatoes 1 1⁄2 Cup (24 tbs), seeded
  Pared seeded diced cucumber 1⁄2 Cup (8 tbs)
  Diced red onion 1⁄2 Cup (8 tbs)
  Diced green bell pepper 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Chopped fresh cilantro 2 Tablespoon
  Red wine vinegar 2 Tablespoon
  Mixed vegetable juice 2 Cup (32 tbs) (Spicy)
  Cavatelli/Fusilli 3 Ounce
  Chopped cucumber 2 Tablespoon (To Garnish)
  Chopped red onion 2 Tablespoon (To Garnish)
  Chopped bell pepper 2 Tablespoon (To Garnish)
Directions

1. In food processor, combine tomatoes, cucumber, onion, bell pepper, garlic, cilantro and vinegar; pulse briefly, just until vegetables are chunky. Pour into large bowl; stir in vegetable juice. Cover and refrigerate until well chilled.
2. Just before serving, cook pasta following label directions; drain. Ladle soup evenly into 4 chilled soup bowls; top evenly with hot pasta. Garnish with chopped vegetables.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
4

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