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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Santa Fe Gazpacho

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions