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 11-ounce cucumber, peeled, halved lengthwise, seeded; 1 1/4 cups canned low-salt chicken broth or vegetable broth; 1 1/4 pounds tomatoes, quartered; 1 7.25-ounce jar roasted red peppers, drained; 3 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice; 2 teaspoons minced canned chipotle chilies; 2 large green onions, finely chopped; 1/2 avocado, peeled, finely chopped; 1/2 cup finely chopped peeled jicama; 1/2 cup finely chopped plum tomatoes

Servings: persons

1 11-ounce cucumber, peeled, halved lengthwise, seeded
1 1/4 cups canned low-salt chicken broth or vegetable broth
1 1/4 pounds tomatoes, quartered
1 7.25-ounce jar roasted red peppers, drained
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chilies
2 large green onions, finely chopped
1/2 avocado, peeled, finely chopped
1/2 cup finely chopped peeled jicama
1/2 cup finely chopped plum tomatoes

1
Coarsely chop half of cucumber; place in blender.
2
Add 1/2 cup broth and next 5 ingredients; puree until smooth.
3
Pour soup into large bowl.
4
Mix in cup broth.
5
Season with salt and pepper.
6
Cover; chill at least 2 hours and up to 6 hours.
7
Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish.
8
Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup.
9
Ladle soup into bowls.
10
Sprinkle with reserved garnish.

191

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 11 ingredients. The key ingredients include: 1 11-ounce cucumber, peeled, halved lengthwise, seeded, 1 1/4 cups canned low-salt chicken broth or vegetable broth, 1 1/4 pounds tomatoes, quartered, 1 7.25-ounce jar roasted red peppers, drained, 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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