Name: Santa Fe Gazpacho
Yield: Makes 4 servings
Ingredients: 1 11-ounce cucumber, peeled, halved lengthwise, seeded; 1 1/4 cups canned low-salt chicken broth or vegetable broth; 1 1/4 pounds tomatoes, quartered; 1 7.25-ounce jar roasted red peppers, drained; 3 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 2 teaspoons minced canned chipotle chilies; 2 large green onions, finely chopped; 1/2 avocado, peeled, finely chopped; 1/2 cup finely chopped peeled jicama; 1/2 cup finely chopped plum tomatoes

Many Americans first tasted this cold vegetable soup at the 1964 New York World’s Fair. Gazpacho came into favor partly as a vehicle for showing off blenders, the popularity of which created a boom in recipes that called for liquefying ingredients. This recipe goes the Spanish classic one better with the addition of smoky chipotle chilies.

Recipe information

Yield
Makes 4 servings

Ingredients

1 11-ounce cucumber, peeled, halved lengthwise, seeded

1 1/4 cups canned low-salt chicken broth or vegetable broth

1 1/4 pounds tomatoes, quartered

1 7.25-ounce jar roasted red peppers, drained

3 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

2 teaspoons minced canned chipotle chilies

2 large green onions, finely chopped

1/2 avocado, peeled, finely chopped

1/2 cup finely chopped peeled jicama

1/2 cup finely chopped plum tomatoes

Preparation

Step 1
Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours.
Step 2
Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes