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.

Agua Chile (Chile Water)

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One of the most basic Chiltepin dishes known, this recipe is prepared only in the state of Sinaloa, where the Chiltepins produce fruits all year long. This simple soup is served in mountain villages, and everyone makes his own in a soup bowl.

Ingredients

  • 2 Chiltepins (or more, to taste), crushed

  • 1 garlic clove, chopped

  • 1/4 ripe tomato, diced

  • Pinch Mexican oregano

  • Pinch salt

  • Boiling water

Instructions

In a soup bowl, add all ingredients except the water and mix together. Add boiling water to the desired consistency and mash everything together with a large spoon.

Capon de Ajo (chopped Garlic Soup with Chiltepins)

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This is a basic Chiltepin soup. This one is for true garlic lovers. Serve with flour tortillas.

Ingredients

  • Another basic Chiltepin soup. This one is for true garlic lovers!

  • 8 to 10 cloves garlic, chopped

  • 1/2 onion, chopped (optional)

  • 1 tablespoon vegetable oil or butter

  • 4 Chiltepins (or more, to taste), crushed

  • 2 cups boiling water

  • 1 thin flour tortilla, heated on a griddle until crisp

Instructions

Sauté the garlic and onion in the oil or butter until soft, then transfer to a soup bowl. Add the Chiltepins and pour in the boiling water. Break the tortilla into pieces and add it to the liquid.

 

Jalapeno Corn Chowder

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Emil O. Topel, Executive Chef of Fancy’s Restaurant, was raised in England, received his culinary training in France, and produces his own line of condiments. Here he presents a wonderful, spicy soup that is a great starter, or a wonderful light lunch.

Ingredients

  • 4 ounces (1 stick) margarine

  • 1 small onion, diced

  • 1 red bell pepper, diced

  • 1 tablespoon chopped garlic

  • 1 tablespoon chopped jalapeño

  • 1 pinch black pepper

  • 1 pinch cayenne pepper

  • 1 pinch thyme

  • 1 16-oz. can of corn, drained (reserve the juice)

  • 1/2 cup all purpose flour

  • Cook on low for 5 minutes; then add:

  • 4 cups chicken broth

  • 1 16-oz. can creamed corn

  • Reserved juice from the can of corn

  • 1/8 cup jalapeño juice (taken from a jar of peppers)

  • Milk, as needed for consistency

Instructions

Sauté the first 9  ingredients on low heat for 10 minutes.  Then add the last 7 ingredients. Bring to a boil, stirring frequently with a whisk. When the mixture starts to thicken, slowly add small amounts of milk to correct the consistency, being careful not to add too much. Let simmer for 15 minutes on low flame. Season with salt and pepper as needed. Add more cayenne pepper to taste.

Squash and Chana Dhal

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In Fiji, this vegetarian side dish is made with lauki, a type of gourd. Use yellow squash or zucchini. Channa dhal is available in Asian or Indian markets.

Ingredients

  • 1 cup channa dhal (yellow split peas)

  • 1 small yellow squash, peeled and sliced

  • 2 teaspoons vegetable oil or clarified butter

  • 2 medium onions, chopped

  • ½ teaspoon turmeric powder

  • 1 teaspoon cumin seed

  • 1½ teaspoons red chile powder

  • 1 teaspoon mustard seed

  • ½ teaspoon crushed garlic

  • ½ teaspoon minced ginger

  • ½ teaspoon salt

  • 1/4 cup lemon or lime juice

Instructions

Wash the split peas throughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft.

While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.

Drain any excess liquid off the peas and squash, add the onion mixture and stir well. Sprinkle the lime juice over the dish and serve.