Santa Fe Gazpacho

Santa Fe Gazpacho
Santa Fe Gazpacho

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    cucumber - (abt 11 oz) peeled, halved

  • lengthwise, and seeded

  • 1 1/4

    cups canned low-salt chicken broth or vegetable broth

  • 1 1/4

    pounds tomatoes quartered

  • 1

    jar roasted red peppers - (7 1/4 oz) drained

  • 3

    tablespoons chopped fresh cilantro

  • 2

    tablespoons fresh lime juice

  • 2

    teaspoons minced canned chipotle chilies

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 2

    large green onions finely chopped

  • 1/2

    avocado peeled, chopped fine

  • 1/2

    cup finely-chopped peeled jicama

  • 1/2

    cup finely-chopped plum tomatoes

Directions

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. This recipe yields 4 servings.

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