Santa Fe Gazpacho Recipe
- 1 11-ounce cucumber, peeled, halved lengthwise, seeded
- 1 1/4 cups canned low-salt chicken broth or vegetable broth
- 1 1/4 pounds tomatoes, quartered
- 1 7.25-ounce jar roasted red peppers, drained
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons minced canned chipotle chilies
- 2 large green onions, finely chopped
- 1/2 avocado, peeled, finely chopped
- 1/2 cup finely chopped peeled jicama
- 1/2 cup finely chopped plum tomatoes
- Coarsely chop half of cucumber; place in blender. Add 1/2 cup broth and next 5 ingredients; puree until smooth. Pour soup into large bowl. Mix in cup broth. Season with salt and pepper. Cover; chill at least 2 hours and up to 6 hours.
- Mix 1 rounded tablespoon each of green onions, avocado, jicama, green bell pepper and tomatoes in small bowl; reserve for garnish. Mix remaining green onions, avocado, jicama, bell pepper and tomatoes into soup. Ladle soup into bowls. Sprinkle with reserved garnish.
