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COOK TIME
PREP TIME
10 min
SERVINGS
4
INGREDIENTS
2 - 4 tablespoons of Mora Veracruz Chipotle Paste (to taste)
2 slices red or white onion
2 pounds ripe tomatoes; seasonal varieties (i.e. Heirlooms) will enhance taste yet Romas are fine - Roughly chopped
2 to 4 garlic cloves - Minced (to taste)
¼ cup Extra Virgin Olive Oil
1-2 tablespoons sherry vinegar or wine vinegar (to taste), plus a few drops for the onion
½ to 1 cup ice water, depending on how thick you want your soup to be
Salt to taste
VERACRUZ GAZPACHO
Smoky taste and velvet texture are the perfect combo for hot summer heat!
INSTRUCTIONS:
STEP 1
Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
STEP 2
Roughly chop the tomatoes. Mince garlic. Combine the tomatoes, garlic, onion, olive oil, vinegar, chipotle paste, water and salt in a blender and blend until smooth. Strain through a medium strainer into a bowl, helped along with some pressure from the rounded end of a ladle. Taste and adjust salt. Thin out as desired with ice water. Chill for at least a few hours.
STEP 3
Ladle the cold soup into bowls and garnish with diced avocado and diced cucumber (seasoned with salt if desired). Sprinkle with cilantro or basil (or both) and serve. Add ice to cool further.
VERACRUZ GAZPACHO
Smoky taste and velvet texture are the perfect combo for hot summer heat!
COOK TIME
PREP TIME
10 min
SERVINGS
4
INGREDIENTS
2 - 4 tablespoons of Mora Veracruz Chipotle Paste (to taste)
2 slices red or white onion
2 pounds ripe tomatoes; seasonal varieties (i.e. Heirlooms) will enhance taste yet Romas are fine - Roughly chopped
2 to 4 garlic cloves - Minced (to taste)
¼ cup Extra Virgin Olive Oil
1-2 tablespoons sherry vinegar or wine vinegar (to taste), plus a few drops for the onion
½ to 1 cup ice water, depending on how thick you want your soup to be
Salt to taste
INSTRUCTIONS:
STEP 1
Put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
STEP 2
Roughly chop the tomatoes. Mince garlic. Combine the tomatoes, garlic, onion, olive oil, vinegar, chipotle paste, water and salt in a blender and blend until smooth. Strain through a medium strainer into a bowl, helped along with some pressure from the rounded end of a ladle. Taste and adjust salt. Thin out as desired with ice water. Chill for at least a few hours.
STEP 3
Ladle the cold soup into bowls and garnish with diced avocado and diced cucumber (seasoned with salt if desired). Sprinkle with cilantro or basil (or both) and serve. Add ice to cool further.
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