Who’s ready for a refreshing, chilled bowl of Mexican Gazpacho? Picture this: A tangy soup bursting with the freshness of tomatoes, cucumbers, bell peppers, and a hint of jalape��o kick. This Mexican Gazpacho Soup is the perfect meal for those scorching summer afternoons or any special occasion when you want to surprise your taste buds with something different. This bowl of chilled goodness is not only refreshing but also nutritionally packed. With every spoonful, you’ll fall in love with the bold flavors and vibrant colors.
Prep Time: 20 mins
Cook Time: 0 mins (it���s served chilled)
Total Time: 20 mins + chilling time
Servings: 4 People
Yield: 4 Bowls of Soup
Alright amigos, don your aprons, grab your knives and let���s dive into the recipe!
Ingredients & Equipment You’ll Need
- 6 ripe Tomatoes
- 1 Cucumber
- 1 Bell Pepper
- 1 small Onion
- 1 Jalapeno
- 2 Garlic Cloves
- 2 tablespoons Olive Oil
- 2 tablespoons Sherry Vinegar
- Salt and Pepper to taste
For the equipment, all you need is a good blender. Now, the tomatoes are the real game changer here. Using ripe tomatoes will elevate the tangy flavor of your soup. Also, adding the right amount of Sherry vinegar will introduce that unique mild sweetness which is the hallmark of an authentic Gazpacho. Remember, you can always adjust the level of heat by adding more or less jalapeno.
How To Make Mexican Gazpacho Soup
- First, chop all your veggies – tomatoes, cucumber, bell pepper, onion, and jalapeno.
- Add all the chopped veggies into the blender along with garlic cloves.
- Blend until you get a smooth consistency.
- Now, add in the olive oil, sherry vinegar, and season with salt and pepper. Blend again for a few seconds.
- Once done, pour the soup into a bowl, cover it and let it chill in the refrigerator for at least 2 hours before serving.
Tips For The Best Results
- Always use ripe tomatoes for the best flavor.
- Chilling the soup for a few hours will help the flavors meld together better.
Storage Tips
- Store the soup in an airtight container in the refrigerator. It should stay fresh for up to 3 to 4 days.
Frequently Asked Questions
Q: Can I make this soup in advance?
A: Absolutely! It even tastes better when made a day ahead as the flavors get more time to mingle.
Q: What can I serve with this soup?
A: Gazpacho goes well with a nice, crusty bread and a green salad on the side.
Q: Can I make it without a blender?
A: Yes, you can but the soup will be a little chunkier.
Nutritional Facts of Mexican Gazpacho Soup
Calories: 180
Fat: 4g
Carbohydrates: 10g
Protein: 2g
And there you have it! An easy, breezy, and refreshing Mexican Gazpacho Soup! Let this vibrant bowl of chilled goodness win over your next summer barbecue. Remember, there’s honestly no right or wrong when it comes to the toppings. So feel free to go crazy and experiment with crunchy croutons, diced avocados, or even a dollop of sour cream. Happy Eating!
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