Santa Fe Gazpacho

Santa Fe Gazpacho
Santa Fe Gazpacho
Many Americans first tasted this cold vegetable soup at the 1964 New York World’s Fair. Gazpacho came into favor partly as a vehicle for showing off blenders, the popularity of which created a boom in recipes that called for liquefying ingredients. This recipe goes the Spanish classic one better with the addition of smoky chipotle chilies.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Mexican Southwestern Soup/Stew Tomato No-Cook Lime Avocado Cucumber Fall Cilantro Bon Appétit
  • 2 tablespoons fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • Carbohydrate 19 g(6%)
  • Fat 5 g(7%)
  • Fiber 6 g(23%)
  • Protein 5 g(10%)
  • Saturated Fat 1 g(4%)
  • Sodium 66 mg(3%)
  • Calories 119

Preparation Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours. Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.

Preparation Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours. Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.

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