Santa Fe Gazpacho

By á-170456

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

Details

Servings 4

Preparation

Step 1

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.