Mestizo Gazpacho

14 ingredients
5 steps

Ingredients

  • 2 cups peeled and diced jicama
  • 2 12 lbs tomatoes, quartered (about 9 medium)
  • 1 large cucumber, peeled, seeded and diced (about 1 1/4 cups)
  • 2 medium tomatoes, peeled, seeded and diced (about 1/2 cup)
  • 14 cup minced green onion (about 4 small)
  • 2 tablespoons strained fresh lime juice
  • 1 serrano chili, seeded, deveined and minced
  • 12 teaspoon minced garlic
  • 12 teaspoon Worcestershire sauce
  • 12 teaspoon salt
  • fresh ground pepper
  • 2 tablespoons minced fresh cilantro (garnish)
  • minced seeded and deveined serrano chili (garnish)
  • 4 fluted lime slices (garnish)

Directions

  1. 1
    Puree 2 1/2 pounds tomatoes in processor;strain through fine sieve into large bowl to eliminate seeds.
  2. 2
    Add chopped jicama,cucumber,diced tomato,green onions,lime juice,chili,garlic,worcestershire and salt to puree.
  3. 3
    Cover and refrigerateat least 8 hours or overnight.
  4. 4
    If preparing 1 day ahead do not add garlic and green onion more than 8 hours before serving.
  5. 5
    Taste and adjust seasoning; pour into serving bowls, sprinkle with the cilantro and chilies and garnish with lime slices.

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