Spain, Europe · Andalusian Gazpacho

Mexican-Style Jalapeño-Lime Gazpacho

Name: Mexican-Style Jalapeño-Lime Gazpacho
Cook time: 22 min
Total time: 1 h 52 min
Yield: Serves 2
Cuisine: Spain
Ingredients: Ripe tomatoes 500 g; Cucumber 80 g; Fresh jalapeño 1; Red onion 30 g; Garlic clove ½; Cilantro, stems included 10 g; Lime 1; Ground cumin 1 pinch; Salt ½ tsp; Cold water 50 ml; Extra-virgin olive oil 30 ml; Ripe avocado ½; Corn tortillas (15 cm) 2; Vegetable oil (for frying) 3 tbsp; Salt (for the topping) 1 pinch; Cilantro leaves (garnish) 3 g

Gazpacho blended with Mexican jalapeño, lime and cilantro for a spicy, zesty kick, topped with avocado and crisp tortilla strips.

ServingsServes 2

Total cooking time22 min

Chilling+ 1 h 30 min

DifficultyEasy

Method

Core and quarter the tomatoes; peel the cucumber and cut it into 2 cm chunks. Halve the jalapeño, scrape out the seeds and white ribs (leave a few seeds if you like it hotter) and roughly chop it. Wear gloves or wash your hands straight away, as the heat stays on your skin. Roughly chop the red onion and garlic, and juice the lime.
Add in this stepRipe tomatoes 500 gCucumber 80 gFresh jalapeño 1Red onion 30 gGarlic clove ½Lime 1
Put the tomatoes in the blender first, then add the cucumber, jalapeño, red onion, garlic, cilantro, lime juice (keep 1 tsp back for the avocado), cumin, salt and water. Blend for until smooth.
Add in this stepCilantro, stems included 10 gGround cumin 1 pinchSalt ½ tspCold water 50 ml
With the blender running, pour in the olive oil in a thin stream and blend for another until creamy.
Add in this stepExtra-virgin olive oil 30 ml
Taste and adjust with salt and lime juice, then cover and chill in the fridge for .
Halve the tortillas and cut them into 5 mm strips. Heat the oil in a 20 cm frying pan over medium-high heat, add the strips in a single layer and fry for , stirring, until golden and crisp. Drain on paper towel and salt them right away. If they don't fit in one layer, fry in two batches.
Add in this stepCorn tortillas (15 cm) 2Vegetable oil (for frying) 3 tbspSalt (for the topping) ½ pinch
medium-high heat
Just before serving, cut the avocado into 1 cm cubes and gently toss with the reserved lime juice and a pinch of salt (this stops it browning).
Add in this stepRipe avocado ½Salt (for the topping) ½ pinch
Pour the cold soup into bowls, pile the avocado in the centre and top generously with the tortilla strips and cilantro leaves.
Add in this stepCilantro leaves (garnish) 3 g

Cook's tip

Jalapeños vary a lot in heat, so blend in half first, taste and add more. If you don't like cilantro, use basil or chives instead. Crushed store-bought tortilla chips work in place of homemade strips.

Cooking it at camp

Blend the soup at home and carry it in a bottle in the cooler. Frying the tortilla strips at camp on the burner smells fantastic, and cut the avocado only at the last minute so it stays green.