Cold Gazpacho with Red Hot Chile Salsa

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Cold Gazpacho with Red Hot Chile Salsa
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This cool soup with a spicy bite is very refreshing on a hot day. Technically not really cooking, it's a great way to "recycle" any leftover salsa. For a creamier gazpacho, add a ripe avocado.

Ingredients


For the Gazpacho:
  • 1 cup Pico de Gallo (see following recipe)
  • 1 small cucumber, peeled and diced
  • 3 cups tomato juice
  • 2 tablespoons red wine, optional
  • 1 tablespoon lime juice
  • 1 teaspoon Worcestershire sauce
  • Salt to taste
  • Chopped fresh cilantro for garnish

For the Pico de Gallo:

  • 3 jalapeño chiles, stems and seeds removed, chopped very fine
  • 1 small onion, chopped very fine
  • 2 medium tomatoes, chopped very fine
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar 3 to 4 tablespoons olive oil
  • 1/4 cup minced fresh cilantro


Instructions


For the Gazpacho:

Place all the ingredients, except the cilantro, in a blender or food processor and puree until smooth. Refrigerate for a couple of hours until well chilled.

For the Pico de Gallo:

Combine all the ingredients and allow to sit for an hour to blend the flavors.

Servings
4
Servings
4
Cold Gazpacho with Red Hot Chile Salsa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This cool soup with a spicy bite is very refreshing on a hot day. Technically not really cooking, it's a great way to "recycle" any leftover salsa. For a creamier gazpacho, add a ripe avocado.

Ingredients


For the Gazpacho:
  • 1 cup Pico de Gallo (see following recipe)
  • 1 small cucumber, peeled and diced
  • 3 cups tomato juice
  • 2 tablespoons red wine, optional
  • 1 tablespoon lime juice
  • 1 teaspoon Worcestershire sauce
  • Salt to taste
  • Chopped fresh cilantro for garnish

For the Pico de Gallo:

  • 3 jalapeño chiles, stems and seeds removed, chopped very fine
  • 1 small onion, chopped very fine
  • 2 medium tomatoes, chopped very fine
  • 2 cloves garlic, minced
  • 1/4 cup red wine vinegar 3 to 4 tablespoons olive oil
  • 1/4 cup minced fresh cilantro


Instructions


For the Gazpacho:

Place all the ingredients, except the cilantro, in a blender or food processor and puree until smooth. Refrigerate for a couple of hours until well chilled.

For the Pico de Gallo:

Combine all the ingredients and allow to sit for an hour to blend the flavors.

Servings
4
Servings
4
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