Southwest Gazpacho
Pita Jungle gives us a Southwest spin on the Spanish classic of Gazpacho soup. Traditionally served chilled with a blend of diced tomatoes, spices and onions. This variation throws in additional flavors of lime, jalapeno, and is topped with an avocado for a distinctive Southwestern touch. With winter thawing, try a chilled gazpacho to refresh the palate for a light, healthy, and delicious lunch.
4 Servings
Ingredients:
- 2 lbs. of ripe tomatoes
- 1/2 cup of tomato juice
- 1 cucumber, seeded and peeled
- 1 green bell pepper, seeded and de-ribbed
- 4 cloves of garlic
- 1 small white onion
- 1 cup of soaked corn chips in water
- 1 Tbsp of rice wine vinegar
- 1 Tbsp of lime juice
- 1 tsp. of cumin
- 1 tsp. of chili powder
- Salt and black pepper to taste
- 2 thinly sliced avocados
- 1 jalapeno, seeded and thinly sliced
- 3 green onions, thinly sliced
- 4 Tbsp of cilantro chopped
- Sour cream
- Poached shrimp
Directions:
1. Place all the ingredients from the tomatoes to the salt and pepper into a food processor
2. Blend until you have a smooth consistency.
3. Taste the mixture and if the tomatoes are too sweet simply add a bit more rice wine vinegar and lime juice until adjusted for taste.
4. Refrigerate soup until ready to serve.
5. When ready top with a few slices of avocado, sliced jalapeno, green onions, and cilantro. You may also choose to garnish with a couple of poached shrimp and a dollop of sour cream as well.