Light and fresh mexican gazpacho –What’s up, y’all! If you’re looking for a refreshing twist on a classic soup, you gotta try this Mexican Gazpacho! It’s a dish that’s all about bringing the flavors of fresh veggies together in a cool, chilled bowl that’s perfect for those hot summer days. Grab your blender and let’s get this party started!
Mouthwatering Mexican Gazpacho
This soup is not only easy to make but also packed with vitamins and nutrients. Plus, it’s a great way to use up those ripe tomatoes and other fresh produce sitting in your kitchen. Trust me, once you get a taste of this, you’ll want to whip it up all season long!
Ingredients
- 6 ripe tomatoes, chopped
- 1 cucumber, peeled and diced
- 1 bell pepper (any color), chopped
- 1 red onion, chopped
- 2 cloves of garlic, minced
- 2 cups of tomato juice
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- In a large blender, combine the chopped tomatoes, cucumber, bell pepper, red onion, and garlic. Blend until smooth. You can blend it as much or as little as you like, depending on your texture preference!
- Next, add the tomato juice, olive oil, and red wine vinegar into the mixture. Blend again until well combined.
- Season the soup with salt and pepper to taste. If you like it spicier, consider adding a dash of hot sauce or a jalapeño to the mix—that’ll give it some kick!
- Transfer the gazpacho to a bowl or a pitcher, cover, and chill in the refrigerator for at least 2 hours. This helps the flavors mingle and makes for a refreshing dish.
- When you’re ready to serve, give it another stir. Ladle the chilled soup into bowls and garnish with fresh cilantro or parsley.
And there you have it! Your homemade Mexican Gazpacho is ready to impress. Serve it up with some crunchy tortilla chips or as a light appetizer at your next gathering. Enjoy every cooling spoonful!