Garden Fresh Gazpacho
Garden fresh gazpacho with tomatoes, cucumbers, bell peppers, jalapeno, cilantro, garlic, grilled red onion, fresh lime juice, cumin, New Mexico chili powder, cayenne and a garnish of nonfat Greek yogurt, lime wedges, and cilantro sprigs.
Equipment
- 1 Food processor
Ingredients
- 1/2 bunch fresh cilantro leaves stems removed
- 2 large cucumbers peeled, seeded and coarsely chopped
- 1 large red, yellow or orange bell pepper stem and seeds removed and coarsely chopped
- 1 poblano pepper stem and seeds removed and coarsely chopped
- 2 jalapeno pepper stem and seeds removed and coarsely diced
- 1 tomatillo paper skin removed and diced
- 1 medium red onion peeled and sliced or chopped (can saute, grill, or use raw)
- 8-10 large tomatoes stem removed and quartered
- 2 cloves garlic
- 2-3 tablespoons fresh lime juice
- 2-3 tablespoons red wine vinegar
- 2 tablespoons extra-virgin olive oil
- 2/3 cup tomato sauce
- 1 teaspoon cumin powder
- 1 teaspoon mild New Mexico chili powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon sea salt or Himalayan pink salt
- Garnishes: nonfat Greek yogurt, fresh cilantro sprigs, avocado slices, lime wedges
Instructions
- Clean all veggies. Peel cucumber. Cut all veggies into medium-sized chunks. Place the first 8 ingredients into the bowl of a large food processor. Pulse processor 6-7 times for a chunky gazpacho and 2 minutes more for a smoother soup. If you only have a small processor, do it in batches by processing each type of veggie one at a time and transferring to a larger bowl.
- Add remaining ingredients and stir to incorporate. Chill for several hours or overnight. Garnish with avocado, plain yogurt, cilantro, and lime wedges,
