Mexican Cucumber Tomato Gazpacho

By YoshiS
June 8, 2010
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Mexican Cucumber Tomato Gazpacho

Author Notes: This refreshing Mexican-style gazpacho is perfect for summerYoshiS

Serves: 6

  • 1 slice country-style bread, crusts removed
  • 3 cucumbers, peeled, seeded and chopped
  • 2 pounds vine-ripened tomatoes, seeded and chopped
  • 1 clove garlic, peeled and chopped
  • 3 tablespoons cilantro
  • 1 jalapeño, seeds removed and chopped
  • 2 tablespoons sherry vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup water
  • 1 tablespoon Mexican-style hot sauce
  • 1/2 jicama, peeled and small diced
  • 1/2 cup fresh corn kernals
  • 2 tablespoons pickled jalapeno, minced
  • Mexican crema (optional)
  • salt & pepper, to taste
  1. Soak the bread in water to soften. Squeeze out the moisture with your hands and place in a blender.
  2. Add the cucumbers, tomatoes, garlic, cilantro, jalapeño, vinegar, olive oil, hot sauce, and water. Puree until smooth. Season with salt and pepper, to taste.
  3. Chill the gazpacho for about 2 hours in the refrigerator before serving.
  4. Serve in bowls topped with the garnishes - jicama, sweet corn, pickled jalapeno, and Mexican crema.

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