Preheat the oven to 425° F. Place the zucchini, onion, tomatoes, jalapeno, and garlic in a large cast-iron skillet (we used a 15” skillet - you could also use two smaller skillets …
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Mexican Gazpacho. Place the water, garlic, chillies, half the tomatoes, half the tomatillos and half the onion into a food processor and purée until very smooth. Add water if required. Put the remaining ingredients into the food processor and blend until mixed, but still chunky.
Gazpacho is a chilled soup traditionally from Spain, a perfect way to use up end-of-summer vegetables in your garden. It is traditionally made with tomatoes, cucumbers and peppers but you can get creative and make variations.
This cold soup recipe takes your traditional gazpacho and adds the satiating fat of avocado. The result is a creamy texture with tons of flavor. All you need to do is add all the ingredients to your Vitamix, blend, and you’re ready to enjoy. Check out this refreshing avocado cucumber gazpacho.
I ladle some of this crimson chunky goodness into a bowl and garnish with parsley and more chopped veggies. Then top it off with a few spicy shrimp and enjoy one of life’s sweetest rewards – Classic Gazpacho and Spicy Grilled Shrimp!