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Cold Gazpacho with Red Hot Chile Salsa

Monday, 26 May 2008

Description

This cool soup with a spicy bite is very refreshing on a hot day. Technically not really cooking, it's a great way to "recycle" any leftover salsa. For a creamier gazpacho, add a ripe avocado.

Ingredients

At a glance

Cuisine

Spanish

Ingredient

Vegetable

Cooking Method

No Cook

Heat Level

Chile

Jalapeño

Meal/Course

Side Dish

Serves

For the Gazpacho:

1 cup Pico de Gallo (see following recipe)
1 small cucumber, peeled and diced
3 cups tomato juice
2 tablespoons red wine, optional
1 tablespoon lime juice
1 teaspoon Worcestershire sauce
Salt to taste
Chopped fresh cilantro for garnish

For the Pico de Gallo:

3 jalapeño chiles, stems and seeds removed, chopped very fine
1 small onion, chopped very fine
2 medium tomatoes, chopped very fine
2 cloves garlic, minced
1/4 cup red wine vinegar 3 to 4 tablespoons olive oil
1/4 cup minced fresh cilantro

Methods/steps

For the Gazpacho:

Place all the ingredients, except the cilantro, in a blender or food processor and puree until smooth. Refrigerate for a couple of hours until well chilled.

For the Pico de Gallo:

Combine all the ingredients and allow to sit for an hour to blend the flavors.

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