Mexican Style Gazpacho

 Mexican Style Gazpacho




Total Time:1 hr, 30 mins

Prep Time: 30 mins

Cook Time:1 hr

Yield:2 quarts

Dish Size:Pitcher





  • 6 large tomatoes
  • 1 cup diced onion
  • 2 seedless cucumbers
  • 3 tbsp olive oil
  • 2 Cubanelle or Italian frying peppers
  • 2 tbsp lemon juice
  • 2 cups water
  • salt and pepper to taste
  • 1 small baguette
  • 2 jalapeño peppers, seeded and finely diced
  • 1 plum tomato, seeded and diced
  • olive oil
  • 7 ounces goat cheese





  1. Preheat oven to 350 degrees.
  2. Quarter & seed tomatoes.
  3. Halve cucumbers lengthwise and chop coarsely.
  4. In a blender or food processer, process tomatoes, cucumbers, Cubanella or Italian peppers, water, & onions in batches to your desired consistency. Transfer into large bowl.
  5. Whisk in olive oil & lemon juice. Add salt & pepper to taste. Chill 1 hour.
  6. For the crostini, slice small baguette into ½-inch slices and toast lightly. Spread goat cheese on toasted slices, top with diced plum tomato & jalapeño. Drizzle w/ olive oil and season with salt and pepper.


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