Mexican Style Gazpacho with Crostini

Mexican Style Gazpacho in a pitcher

SOUPS

INGREDIENTS

  • 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

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Quarter & seed tomatoes.
  3. Halve cucumbers lengthwise and chop coarsely.
  4. In a blender or food processor, 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.