Mexican gazpacho

Try our Mexican version of the infamous Spanish gazpacho! This cool summer soup is topped with salsa for a refreshing kick of flavor.

4 cups

very ripe red tomatoes, seeds removed and coarsely chopped

1 cup

English cucumber, peeled, seeded, and coarsely chopped

1 cup

red onion, peeled and coarsely chopped

large red pepper, seeded and coarsely chopped

garlic cloves, peeled and smashed

1 cup

extra virgin olive oil

2 tbsp

lime juice

3 tbsp

sherry vinegar

2 tbsp

finely minced chives

Salt and pepper, to taste

avocado, sliced

Crispy tortilla, shreds

Tomatillo, chopped

Cucumber, chopped

Cilantro, hand-picked

1 tbsp

lime juice

Salt and pepper, to taste

Place all the chopped tomatoes, cucumber, onion, pepper & garlic in a bowl and season with salt and a splash of vinegar (the amount of salt will dictate how much liquid will be extracted, beware not to under season but do not make oversalty).
Let sit at room temperature for at least ½ hr.
Place all the vegetables in a high-speed blender and puree until smooth while adding vinegar and olive oil, taste for correct seasoning and strain one more time.
Prepare a salsa by mixing all the salsa ingredients and placing it in the middle of a bowl full of soup, drizzle with olive oil and cilantro.
Serve drizzled with olive oil, chives and perhaps some chopped fresh ripe tomatoes