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.

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 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.

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