Chipotle Gazpacho

Something Extra Spring 2014

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Spring has sprung! Check out our latest collection of recipes, including seasonal artichokes and delicious dill, as well as exploring the flavors of India.


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Chipotle Gazpacho
Chipotle Gazpacho
2 medium tomatoes
1/2 cup red bell pepper chopped
1/2 cup cucumber peeled and chopped
1/4 cup red onion minced
1/4 cup fresh cilantro leaves
1 (5.5- oz.) can or 2/3 cup tomato juice
1/4 cup Frontera Chipotle Salsa
1 tbsp. lime juice
Avocado (optional) diced
Cooked, chilled prawns (optional)
Prep time: 15 minutes,
Chill time: 1 hour

Cut tomatoes in half and squeeze to remove seeds. Chop tomatoes and place in a blender or food processor with bell pepper, cucumber, onion and cilantro. Pulse on and off until vegetables are chopped into small pieces. Remove half the mixture to a bowl. Add tomato juice to blender or food processor and puree until smooth; stir into reserved chopped mixture with salsa and lime juice. Cover and chill for at least 1 hour (may be made several hours ahead.) Top each serving with diced avocado or a few prawns, if you like.

Makes 2 (1¼ cup) servings.
Wine Suggestion
Brancott Sauvignon Blanc - The zingy lemon-lime and tropical flavors of this New Zealand Sauv Blanc are the perfect balance for tomato-based dishes like this one.

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