It’s been an incredibly hot summer… and when it’s this hot, no one wants to cook. I had never made gazpacho before, but the heat and all the fresh summer veggies inspired me to try it. I combined two recipes to come up with this tasty no-cook Mexican-inspired cold soup. And the good news is that you can easily find all the ingredients no matter if you’re shopping at the Tianguis in La Peñita or your local Farmer’s Market north of the border.
Tex-Mex Gazpacho with Corn & Cilantro Salsa
2½ pounds tomatoes, chopped
2 cucumbers (about ½ pound), peeled and chopped
1 red bell pepper, chopped
1 small poblano pepper, chopped
½ small red onion, chopped
3 tablespoons fresh lime juice
2 tablespoons olive oil
1¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
⅓ cup crema (or substitute sour cream)
¼ cup pepitas (roasted, hulled pumpkin seeds)
warm or grilled flour tortillas for serving
1-2 jalapeños, seeded and finely chopped
1 cups frozen corn kernels
½ cup fresh cilantro, roughly chopped with a bit of stem
1 tablespoon fresh lime juice
¼ teaspoon sea salt
¼ teaspoon freshly ground pepper
In a blender, working in batches, puree the chopped tomatoes, cucumbers, bell peppers, poblano peppers and onion. Transfer the pureed mixture to a large bowl.
Add the lime juice, olive oil, salt and pepper to bowl. Refrigerate until chilled, at least 15-20 minutes.
To make the salsa: In a medium bowl, combine the jalapeños, corn, cilantro, lime juice, salt and pepper. Cover and refrigerate so flavors can meld.
Ladle soup into serving bowls. Top with pepitas, a generous spoonful of corn salsa and a dollop of crema. Serve with grilled tortillas.
Note: The gazpacho and salsa can both be refrigerated for up to 3 days.
Makes 4 servings
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