Gazpacho was originally a chilled tomato based soup served in Spanish regions, and it has a long history dating back to Roman times. When the Spanish colonized Mexico, this traditional dish was altered to use native ingredients, and Mexican Gazpacho was created. Unlike Spanish gazpacho, Mexican Gazpacho contains the tomatillos and cilantro that are so prevalent in Mexican cooking.
Traditionally, gazpacho was pounded with a mortar and pestle and cooled by soaking the container in a pot of water, but modern conveniences, including refrigerators and food processors, make it much easier to prepare. The refreshing ingredients and cool temperature make Mexican Gazpacho into a great dish to cool down with on a warm day.
Ingredients of Mexican Gazpacho
- ½ cup of water
- ¾ pounds fresh tomatillos
- 1 ½ pounds ripe roma tomatoes, chopped coarsely
- white onion, finely diced
- 1 clove of garlic, minced
- 2 serrano chiles, chopped with the seeds removed
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ cup chopped fresh cilantro
- ½ cup chopped avocado
- Salt and pepper to taste
© Beverly Yuen Thompson - Mexican Gazpacho
Cooking Instructions for Mexican Gazpacho
- In a food processor, puree the water, garlic, chiles, half the onion, half the tomatillos, and half the tomatoes until smooth.
- Add the remaining tomatillos, tomatoes, oil, and vinegar, and pulse the processor briefly until all of the ingredients for the Mexican Gazpacho are combined. Stop while the mixture is still chunk, and add salt and pepper to taste.
- Chill the Mexican Gazpacho for at least two hours in the refrigerator. As it chills longer, the flavors will combine, and the soup will taste even better.
- Remove from the fridge and place it individual bowls for serving. Garnish each bowl with avocado and cilantro.