mexican-style-gazpacho-recipe

Mexican Style Gazpacho

Total Time:
40 mins
Prep Time:
30 mins
Cook Time:
10 mins
Yield:
2 quarts servings
Dish Size:
Pitcher
print this recipe
January 16, 2018

Ingredients

  • 6 large tomatoes
  • 1 cup diced onion
  • 2 seedless cucumbers
  • 3 tbsp olive oil
  • 2 Cubanelle or Italian Frying peppers
  • 2 tbsp lemon juice
  • 2 cups water
  • Salt and pepper to taste
  • 1/2 baguette
  • 2 jalapeño peppers seeded and finely diced
  • 1 plum tomato seeded and diced
  • Olive oil
  • 7 ounces goat cheese

Directions

  1. Preheat oven to 350 degrees.
  2. Quarter & seed tomatoes.
  3. Halve cucumber lengthwise and chop coarsely.
  4. In a blender or food processer, process tomatoes, cucumbers and Cubanella or Italian peppers, water & onions in batches to your desired consistency. Transfer into large bowl.
  5. Whisk in olive oil and lemon juice. Salt & pepper to taste. Chill 1 hour.
  6. For the crostini, slice small baguette into 1/2 inch slices and toast lightly. Spread goat cheese on toasted slices, top w/diced plum tomato & jalapeño. Drizzle w/ olive oil and season with salt and pepper.
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