Santa Fe Gazpacho Recipe

Name: Santa Fe Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red onion, cut into 6 wedges; 1 green bell pepper, seeded and cut lengthwise into 2-inch strips; 1 red bell pepper, seeded and cut lengthwise into 2-inch strips; 1 1/2 pounds plum tomatoes, quartered lengthwise, cored, and seeded (about 8 medium); 1 large garlic clove; 3 to 4 jalapeno peppers, quartered lengthwise, cored, seeded, and pith removed; 4 tomatillos, husked, quartered lengthwise, cored, seeded, and pith removed; 2 cups frozen whole kernel corn; 3 cups tomato juice; 2 tablespoons fresh lime juice; 2 teaspoons salt; 1/4 teaspoon freshly ground black pepper; 2/3 cup loosely packed coarsely chopped fresh cilantro

Servings: persons

1 red onion, cut into 6 wedges
1 green bell pepper, seeded and cut lengthwise into 2-inch strips
1 red bell pepper, seeded and cut lengthwise into 2-inch strips
1 1/2 pounds plum tomatoes, quartered lengthwise, cored, and seeded (about 8 medium)
1 large garlic clove
3 to 4 jalapeno peppers, quartered lengthwise, cored, seeded, and pith removed
4 tomatillos, husked, quartered lengthwise, cored, seeded, and pith removed
2 cups frozen whole kernel corn
3 cups tomato juice
2 tablespoons fresh lime juice
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2/3 cup loosely packed coarsely chopped fresh cilantro

1
Preheat oven to 400u00b0. Spread first 3 ingredients on a baking sheet, and roast on middle oven shelf 20 to 25 minutes or until light brown. Remove from oven, and let cool.
2
Halve tomato quarters crosswise, and pulse in a food processor in 2 batches until coarsely chopped. Transfer to a large nonreactive bowl.
3
Pulse garlic in food processor until finely minced, scraping bowl as needed. Add jalapeno, and pulse until finely chopped. Add tomatillo, and pulse until finely chopped; add mixture to tomato.
4
Chop roasted onion and bell peppers. If bell pepper skins are loose, remove before chopping. Add to tomato mixture. Stir in corn and next 4 ingredients, cover, and chill at least 2 hours.
5
Stir in cilantro, ladle into well-chilled large soup bowls, and garnish, if desired.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 red onion, cut into 6 wedges, 1 green bell pepper, seeded and cut lengthwise into 2-inch strips, 1 red bell pepper, seeded and cut lengthwise into 2-inch strips, 1 1/2 pounds plum tomatoes, quartered lengthwise, cored, and seeded (about 8 medium), and more.

Yes, Santa Fe Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Santa Fe Gazpacho

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