Mexican Gazpacho

Mexican-Inspired Gazpacho

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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
INGREDIENTS
  • 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

DIRECTIONS

1

Lightly char the ear of corn in a dry skillet, turning to mark each side.
2

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.
3

Tear the guajillo chilies into pieces, discarding the stems & seeds.
4

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.
5

Cut the corn kernels off the cob.
6

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.
7

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.
8

Finely chop the cilantro and basil, then add it to the soup.
9

Puree three cups of the soup in a blender, reserving the rest as-is.
10

Mix the pureed and not-pureed soup together
11

Taste and add additional salt & lime as necessary. Pour into bowls.
12

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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