Mexican Gazpacho

Mexican-Inspired Gazpacho

Sarah MickeyAll Recipes, Chile Recipes Leave a Comment

Mexican-Inspired Gazpacho with Herbs, Chilies & Avocado

Makes 8-10 Servings

Light, bright and refreshing, this cold soup has a mélange of flavors and textures that’ll keep your mouth intrigued until the bowl is empty. Perfect for a hot summer’s day!

Mexican-Inspired Gazpacho with Herbs, Chilies & Avocado
  • 2 Dried Guajillo Chilies
  • 1 container Spicy Heirloom Tomato Juice
  • 1 bottle Knudsen Very Veggie Juice
  • 1 ear of Yellow Corn, husked
  • 1 cup small diced Cucumber, peel on, seeded
  • 1 Avocado, peeled, pitted & small diced
  • 2 tbsp Smoked Olive Oil, plus extra for garnish
  • 1 1/2 tsp Kosher Salt
  • 4 Tortillas
  • ½ bunch Cilantro, stems & leaves
  • ¼ cup Basil Leaves
  • 1 cup Cherry (or Pear) Tomatoes, halved
  • 1 Red Pepper, cored, deseeded & small diced
  • 1 Yellow Pepper, cored, deseeded & small diced
  • 1 tsp Portland Red Fresno Pepper Sauce
  • Juice of ½ Lime, plus more to taste
  • Additional Cilantro Leaves for garnish



Lightly char the ear of corn in a dry skillet, turning to mark each side.


Once the corn has lightly charred, move it from the pan and toast the tortillas in its place, flipping once, until browned on both sides.


Tear the guajillo chilies into pieces, discarding the stems & seeds.


Fry the tortillas in a shallow layer of oil in a deep pan until crispy. Remove the tortillas from the oil and fry the chile pieces until crispy.


Cut the corn kernels off the cob.


Combine the cucumber, Very Veggie juice, spicy tomato juice, avocado, tomatoes, peppers, 2 tbsp of the smoked olive oil, salt & corn kernels in a large bowl.


Milk the corn cob into the bowl by scraping down along its length with a spoon so that all the clinging bits of corn and kernel innards end up in the bowl.


Finely chop the cilantro and basil, then add it to the soup.


Puree three cups of the soup in a blender, reserving the rest as-is.


Mix the pureed and not-pureed soup together


Taste and add additional salt & lime as necessary. Pour into bowls.


Cut the tortillas into strips, & chop the guajillos into small pieces. Use them to garnish the soup along with some extra cilantro leaves.  Drizzle with additional smoked olive oil.

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