RCI-SP.004.0150.001
Gazpacho Caribeño
Gazpacho Caribeño from the Recidemia collection
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- 3 large
- 1 unit
- 1 unit
- green pepper medium1 unit
- 1 unit
- 2 cloves
- 2½ cups
- 1 cup
- ¼ cup
- ½ teaspoon
- 3 teaspoon
- 1 teaspoon
- 1 teaspoon
- ¼ teaspoon
- ¼ teaspoon
- a dash of Worcestershire sauce (optional)1 unit
- a few dashes of tabasco1 unit
- leaves of cilantro2 to 3 unit
- 1 small
Method
1
Prepare the tomatoes: chop 2 of the large tomatoes into small pieces for the soup base, and dice the remaining tomato into ¼-inch cubes for garnish. Keep the two preparations separate.
2
Peel the cucumber, then chop it into small pieces. Chop the onion and green pepper into small pieces as well. Mince the garlic cloves.
3
Combine the chopped tomatoes, cucumber, onion, green pepper, and minced garlic in a large mixing bowl.
4
Pour the tomato juice and clam juice (if using) into the bowl with the chopped vegetables. Stir well to combine.
5
Add the lime juice, salt, vinegar, olive oil, paprika, black pepper, and cumin to the mixture. Stir thoroughly to distribute all seasonings evenly.
6
Taste the gazpacho and add a dash of Worcestershire sauce and a few dashes of tabasco sauce if desired. Stir to incorporate. If using the optional chile, mince it finely and add to taste.
7
Cover the bowl and refrigerate the gazpacho for at least 30 minutes to allow the flavors to meld and chill thoroughly.
30 minutes
8
Just before serving, tear or roughly chop the cilantro leaves and dice the small avocado into ¼-inch cubes.
9
Divide the chilled gazpacho among four serving bowls. Garnish each bowl with diced tomato, diced avocado, and fresh cilantro. Serve immediately while cold.