This cool and refreshing chilled soup can be prepared in advance and is accented with Mexican-inspired ingredients, such as Pace salsa, jalapeños, cilantro and freshly squeezed lime juice.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|chopped ripe hothouse tomatoes||1 1/2 L||6 cups|
|chopped English cucumbers||1 L||4 cups|
Pace Picante Salsa Mild
|chopped green onions||500 mL||2 cups|
|olive oil||500 mL||2 cups|
|chopped fresh cilantro leaves||250 mL||1 cup|
|lime juice||125 mL||1/2 cup|
|jalapeño peppers (3.2 oz), seeded and diced||4||4|
|Worcestershire sauce||60 mL||1/4 cup|
|salt||30 mL||2 tbsp|
|olive oil||185 mL||3/4 cup|
|Pace Picante Salsa Mild||185 mL||3/4 cup|
|finely chopped cucumbers||375 mL||1 1/2 cups|
|fresh cilantro leaves||185 mL||3/4 cup|
|sliced green onions||185 mL||3/4 cup|
|1. In large bowl, toss together tomatoes, cucumbers, salsa, green onions, olive oil, cilantro, lime juice, jalapeños, Worcestershire sauce and salt.
2. Transfer to blender; in two batches, blend until smooth. Cover tightly and refrigerate for at least 6 hours or up to 2 days.
- Spoon 1 1/2 cups (375 mL) gazpacho into shallow bowl. Drizzle 1 tbsp (15 mL) each olive oil and salsa over top. Scatter 2 tbsp (30 mL) cucumbers in center of bowl. Sprinkle with 1 tbsp (15 mL) each cilantro and green onions.