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Friday, June 21, 2013

Friday Recipe:Tex-Mex Gazpacho

I admit--I have trouble pronouncing the name of the soup. I want to add extra letters in there even when I'm looking right at the word. All that aside, the soup itself is hot, spicy, and utterly worth it. I found the recipe while looking for easy summer recipes, a search I use often. Need to keep the palate pleased and the cooking boredom at bay.

Tex-Mex Gazpacho from Real Simple Magazine's website. The photo is theirs as well. Mine didn't come out quite like theirs.

Serves 4| Hands-On Time: | Total Time:


  • 2 1/2 pounds tomatoes, chopped
  • 2 Kirby cucumbers (about 1/2 pound), peeled and chopped (in my world, cucumbers don't have names, so I have no idea if I used a Kirby one or not!)
  • 1 red bell pepper, chopped
  • 1 small poblano pepper, chopped
  • 1/2 small red onion, chopped
  • 3 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 1/3 cup sour cream
  • 1/4 cup pepitas (roasted, hulled pumpkin seeds) (Which I bought. I'm sure there's a way to do it yourself but this girl wasn't going to try!)
  • cilantro sprigs
  • warm flour tortillas, for serving (optional) (I didn't, the soup was delicious as was)


  1. In a blender, working in batches, puree the tomatoes, cucumbers, bell and poblano peppers, and onion, transferring the pureed mixture to a bowl.
  2. Stir in the lime juice, oil, 1 ¼ teaspoons salt, and ½ teaspoon pepper. Refrigerate until chilled, 15 to 20 minutes.
  3. Divide the soup among bowls and top with the sour cream, pepitas, and cilantro. Serve with the tortillas (if desired).


  1. Never been much of a fan of this type of soup, but I so had to laugh at your opening. Growing up in SoCal, I can certainly say it!

  2. Ha, yeah I want to add in an 'n'. I didn't mind the soup, I thought it was tasty but not something I'd make all the time. Those ingredients aren't normal pantry staples. :)