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New Mexican-inspired Gazpacho

Cuisine New Mexican, Spanish
Servings 4
Author adriennekatzkennedy

Equipment

  • Blender

Ingredients

  • 4-6 medium to large very ripe tomatoes, roughly chopped
  • 1 whole cucumber, peeled and chopped
  • 2 red bell peppers, deseeded and chopped
  • 2-3 cloves garlic, peeled
  • 1/4 - 1/2 cup (60-120ml) extra virgin olive oil
  • 1 tbsp sea salt
  • 1-2 tbsp white balsamic or sherry vinegar
  • 2-4 tbsp (2-3 fresh) roasted and chopped green chiles, depending on desired level of heat

Garnish

  • fresh jalapeño
  • grape tomatoes
  • red pepper
  • extra virgin olive oil
  • black olives
  • garlic croutons
  • cucumber

Instructions

  • This is the easiest recipe! Peel and slice cucumber, deseed and slice pepper and chop tomatoes, de-skin garlic, dice chile peppers.
  • Add all veg to a blender alongside oil and blend on 'soup' setting for a smoother consistency. Add salt, vinegar and green chiles to taste and blend once more. Taste and adjust seasoning.
  • I don't find it necessary to pass the soup through a sieve, but depending on the stregnth of your blender you may choose to do so.
  • Chill for a minimum of 2 hours in the fridge for maximum refreshment!
  • Finish with a healthy drizzle of olive oil and whatever garnishes you like. Adding a bit of crunch from a fresh jalapeño or crouton provides a satisfying balance, I highly recommend it!

Roasting Fresh Green Chiles

  • If using fresh green chiles, roast them quickly over a hot dry frying pan, grill over direct heat, or broiler setting for a few minutes each side until charred on all sides and fragrant. Remove and let cool before removing outside skin and chopping. Pop them into a sealed plastic bag for a few minutes when hot to slip the skins of with ease.

Notes

This recipe has a mild amount of heat to it, so as not to overpower the other flavours. Feel free to turn it up by adding in more chiles as you see fit.