Mexican Style Gazpacho With Spicy Cucumber Sorbet Recipes

SPICY GAZPACHO

Steps:

• Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
• Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.

MEXICAN GAZPACHO

Steps:

• Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
• Combine cucumber and onion in a bowl. Set aside.
• Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
• Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

LIGHT AND FRESH MEXICAN GAZPACHO

Steps:

• Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.

GAZPACHO SORBET

Steps:

• Using rubber gloves, chop 1 of the jalapeno peppers. Combine the sugar and 1/4 cup water in a pan over medium-high heat and bring to a boil. Add the chopped jalapeno and cool to room temperature before straining. Put the jalapeno in the bowl of a food processor.
• Using rubber gloves, seed and chop 2 teaspoons of the remaining jalapeno and add to the food processor with the cucumbers, garlic, scallions, almonds, tomatillos, lime juice, hot sauce and vodka. Pulse to get an almost smooth consistency. Add salt to taste. Stir in the cilantro and mint.
• Freeze in an ice-cream maker according to the manufacturer's instructions. Meanwhile, cut the top third of the tomatoes off and carefully seed and core.
• Toss the basil with the oil. Fill each tomato with 1/3 to 1/2 cup of the sorbet and top with some of the basil chiffonade.