Mexican Gaspacho
Soup
The
web is full of gaspacho recipes but this is one
of our favorite cold soup recipes. We love this
served with a bit of sour cream to stir into the soup...but that's just
us.
2 large tomatoes, chopped
1 large green or red bell pepper, finely chopped
1 clove garlic, minced
1 jalapeno or pablano pepper, seeded and chopped
1 cup cucumber, peeled, seeded and chopped
1 thinly sliced sweet onion (Vidalia or Spanish)
2 scallions, cut into 1-inch pieces
1 tbsp fresh dill, chopped (or 1 tsp dry)
3 tbsp fresh cilantro, chopped
1/2 tsp ground cumin
juice of 1/2 a lime juice
2 cups vegetable juice
1 cup water
salt and fresh ground pepper to taste
Mix all ingredients together in a large bowl. Adjust seasonings to taste.
Chill for 4 to 6 hours or over night. Serve chilled.
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