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Roasted Pepper Gazpacho
This Mexican style Gazpacho with roasted bell peppers, poblano and jalapeno has just the right amount of spice to make this classic chilled soup so delicious!
Gazpacho is a chilled soup that originated in Spain. Gazpacho is now popular in many Latin American countries, including Mexico.
What is Gazpacho?
Classic Spanish Gazpacho is a combination of onion, garlic, tomatoes, celery and cucumber with a little vinegar.
Mexican style gazpacho’s generally start with this base but chillies are added for more spice.
Modern gazpacho recipes can be based on a wide variety of vegetables or even fruits. Fruit Gazpacho is both sweet and savory at the same time and is so delicious.
Styles of Gazpacho
There are two different methods of making gazpacho. Either all of the ingredients are completely pureed for a smooth soup that is easy to drink up, even without a spoon.
You can also make your gazpacho chunky, leaving some of the vegetables diced and adding them after the rest of the soup has been pureed.
There is no right or wrong way to make gazpacho. It is simply a matter of preference how you prefer your gazpacho.
This smooth Mexican style Gazpacho I completely pureed, however, when I make the Fruit Gazpacho, referenced above, that one is chunky style!
In Spain, Gazpacho is generally accompanied by crusty bread with olive oil. In Mexico, tortilla chips or even warm tortillas are the usual accompaniments to Gazpacho.
I like to garnish this Roasted Pepper Gazpacho with strips of fried corn tortillas and avocado.
However, it just as delicious when enjoyed on its own!
You can also just buy a bag of your favorite tortilla chips to serve with this Roasted Pepper Gazpacho.
Its like Chips and Salsa elevated to the thousandth degree!
Roasted Pepper Gazpacho
- 3 Persian cucumbers peeled and chopped
- 2 stalks celery chopped
- 1 poblano pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 large onion chopped
- 4 scallions chopped
- 2 cloves garlic chopped
- 2 jalapenos seeds removed and chopped
- 3 tomatoes chopped
- 1/4 cup lime juice
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon ground cumin
- salt to taste
- 2 avocados chopped
- Fried corn tortillas cut into strips or tortilla chips
- On the open flame of the stove, roast the bell peppers and the poblano until the skin is black and charred. Place in a bowl and cover with plastic wrap tightly. Leave for 20 minutes to sweat so the skin will easily be removed.
- Remove skin from peppers and chop.
- Add to blender with cucumbers, celery, jalapenos, onions, garlic, scallions and tomatoes. Puree well.
- Add lime juice, vinegar, olive oil, cumin and salt. Puree well.
- Adjust salt if necessary. Chill soup for at least an hour.
- Add optional garnishes, if desired.
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