Mexican Gazpacho
⏳ Time
30 minutes
🥕 Ingredients
17
🍽️ Servings
8
Description
Lime juice can be replaced with the juice of 1 small lemon.
Ingredients
- Tomatoes - 2 lbs
- Garlic - 4 cloves
- Breadcrumbs - 1.8 oz
- Olive Oil - 6 tablespoons
- Mild Chili Spice - 1 piece
- Scallions - 1 bunch
- Cucumbers - 2 pieces
- Spiced Tomato Juice - 20 fl oz
- Orange Bell Peppers - 1 piece
- Cilantro - 6 tablespoons
- Avocado - 1 piece
- Sour Cream - 5 tablespoons
- Lime Juice - 1½ pieces
- Cilantro - 8 stems
- Salt - to taste
- Corn Nacho Chips - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Score the tomatoes with an 'X' at the base and pour boiling water over them. Leave for half a minute, then dip them in cold water. Peel the skin, cut into quarters, and remove the seeds.
Step 2
Remove the seeds from the chili and chop finely. Remove the seeds from the cucumbers and chop finely.
Step 3
Blend all the ingredients for the gazpacho in a processor until smooth, season with salt and pepper, and mix. Cover and chill.
Step 4
Before serving, garnish with diced avocado, drizzle with lime juice, and serve with sour cream.
Step 5
Place the chips in a separate dish.
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