Mexican Gazpacho
Yields 4 to 5 cups
Ingredients
- 24 ounces tomato juice
- 1/2 small green pepper seeded and roughly chopped
- 1/2 large cucumber peeled, seeded and roughly chopped
- 1/2 small red onion peeled and roughly chopped
- 1 large plum tomato quartered
- 5 each radish tops and bottoms trimmed and roughly chopped
- 1 clove garlic peeled and cut in half
- 1/4 cup cilantro washed and loosely packed
- 1/2 cup extra virgin olive oil
- 3 Tablespoons sherry vinegar or red wine vinegar (sherry vinegar preferred)
- 3 Tablespoons lime juice zest the lime before juicing and reserve if making optional tortillas croutons*
- 1 teaspoon ground cumin
Instructions
- Wash and dry the green pepper, cucumber, plum tomato and radishes before cutting.
- Pour the tomato juice in a container that will hold at least 6 cups.
- In a food processor add cut green pepper, cucumber, red onion, tomato, radishes, garlic, cilantro, olive oil, vinegar, lime juice and cumin.
- Pulse all the ingredients so you have a corse chop on the veggies — don’t over process.
- Add all the ingredients from the processor into the bowl of tomato juice and stir.
- Cover and chill.
- Optional Soup Toppings: Tortilla Croutons (see below), cooked shrimp or crabmeat