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