
Gazpacho

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Most gazpachos encountered in restaurants are sad affairs, pureed in some machine, with a few diced cucumbers floating around for effect. For a gazpacho to be at its best, the ingredients must be chopped by hand or very carefully in a food processorsmall amounts, short pulsesor they will lose their identity A gazpacho should be a study in contrastscool, hot, hard, softnot homogenous. While the soul of the soup is tomatoes, the accent o fa smoked chile, such as a chipotle or pasilla de Oaxaca, and the tang of lime make all the difference.
ingredients
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serves: 6
1 red onion (very finely chopped)
2 cloves garlic (minced and then crushed with the flat side of the knife)
8 tomatoes (peeled, seeded, and finely chopped)
1 regular (not hothouse) cucumber (peeled and halve lengthwise)
1 bell pepper (preferably yellow, for color), charred, peeled, and seeded and then finely chopped)
1 or more chipotle chiles (soaked in hot water for 30 minutes to soften if dried or rinsed if canned, seeded, and finely chopped, or 2 jalapeno chiles, seeded and finely chopped)
1 poblano chile (charred, peeled, and seeded and then finely chopped)
2 tablespoons finely chopped fresh cilantro (optional)
1/4 cup fresh lime juice
Salt
Pepper
Servings Per Recipe: 6
Amount per Serving
Calories: 54
- Total Fat: 0.5 g
- Saturated Fat: 0.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 10.9 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 2.9 g
- Sugars: 5.8 g
- Protein: 2.3 g
preparation

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