Basic Mexican gazpacho

Basic Mexican gazpacho

By
From
Cantina
Makes
1 litre
Photographer
Chris Middleton

A fresh soup base infused with the Mexican flavours of oregano, tequila and jalapeño. It makes a perfect summer soup, and is an excellent match with all types of fish and seafood.

Ingredients

Quantity Ingredient
250ml orange juice
5 roma tomatoes, roughly chopped
1 1/2 red capsicums, roughly chopped
1/2 lebanese cucumber, roughly chopped
1/2 red onion, roughly chopped
1 1/2 slices white bread
1 small handful oregano leaves
1 1/2 tablespoons reposado tequila
1 tablespoon cabernet sauvignon vinegar
1 1/2 oranges, finely grated zest
1/2 jalapeno
1/2 bird’s eye chilli
1 small garlic clove, grated
1 tablespoon extra-virgin olive oil
sea salt, to taste
freshly ground black pepper, to taste

Method

  1. Place the orange juice in a small saucepan and simmer over medium–low heat, until reduced to 100 ml. Allow to cool.
  2. Process the orange juice reduction with the remaining ingredients in a food processor or blender until smooth. If the mixture appears too thick, moisten with water as required.
  3. Strain through a fine-mesh sieve. Season with salt and pepper. Chill until required.
  4. Store in an airtight container in the refrigerator for up to 3 days.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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