New Mexico Gazpacho

This one is simple and good, and used the delightfully ubiquitous New Mexico green chile. Any good brand of canned diced green chile will do, but if you're in or near New Mexico, use the fresh, local stuff. This is a wonderful use for your homegrown tomatoes! Sent in by my friend Sean Burke, Albuquerque resident.

Dice half the tomatoes, not losing any of the juice, half the cucumber, half the onion, half the pepper; set aside in a large bowl or pitcher. Put the remaining tomatoes, cucumber, pepper, and onion into a blender, along with the garlic, olive oil, vinegar, tomato juice, salt to taste, and green chili.

Blend for a few seconds. Pour into container with chopped vegetables. Mix well, cover, and chill thoroughly.

Serve with 2 or 3 ice cubes in each bowl. Sprinkle with garlic groutons or serve with hot garlic bread.

Serves 6 to 8.


culinary world tour | creole and cajun recipe page
the gumbo pages | search this site

Chuck Taggart   (e-mail chuck)