Mexican Gazpacho Recipes

Steps:

• Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
• Combine cucumber and onion in a bowl. Set aside.
• Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
• Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.

Steps:

• Combine tomatoes, cucumber, bell pepper, onion, vinegar, garlic, and salt in the bowl of a food processor; pulse until blended. Pour olive oil in slowly, with the processor running, until gazpacho is smooth. Add small amounts of cold water as needed to achieve desired consistency.
• Serve gazpacho chilled with chopped onion, bell pepper, and cucumber sprinkled over each serving.

Steps:

• Place 1 cup cucumber and next 10 ingredients (through tomatoes) in blender or food processor and puree (leave some chunks). Pour into bowl.
• Stir in tomato juice. Cover and chill.
• Serve topped with diced cucumber.

Steps:

• Cut spring onions into roundels.
• Finely chop tomatoes.
• Keep aside.
• Microwave cucumber along with onion and spring onion on high for 5 minutes, covered.
• Stir once in between.
• Allow standing time of 2 minutes.
• Cool the mixture.
• Add 1 cup ice-cold water to it.
• Add tomatoes and blend in a mixer.
• Pass through a sieve to obtain the soup.
• Add 4 more cups of ice-cold water.
• Pour mixed dressing into the soup and add salt to taste.
• Mix well and chill soup in individual soup bowls in refrigerator.
• Serving suggestion: Top individual soup bowl contents with spring onion leaves and 4 ice cubes to serve before a summer day lunch.