Now, my friends, is the time to make Mexican Gazpacho.
I suspect for most of you that summer’s over. Meaning only that our kids are back in school and spending all day at the beach is a luxury now restricted to the weekend.
But for gardeners and backyard farmers and Farmer’s market frequenters we are in the thick of it.
I count myself as one of the felicitous few who live in the Garden of Eden and even I have noticed more than the normal plethoric bounty at my local Farmer’s market.
Why You Must Make This Mexican Gazpacho
Gazpacho made with so so ingredients is a fine cold liquid that can quench your thirst and stave off hunger on a hot summer’s day, much in the same way sucking on an ice cube might.
But a Mexican Gazpacho Soup recipe made with heirloom tomatoes bursting at the seems with heavenly juice is an elixir that will not only fill your belly but satisfy your soul.
Spanish Gazpacho vs. Mexican Gazpacho
I understand I’ve taken liberties with classic Spanish gazpacho here.
I know there are no poblano chiles, cilantro, or lime juice in classic gazpacho and that it is normally reinforced with crumbled stale bread and served with crisp croutons.
I think that gazpacho is wonderful, this is not that gazpacho.
This gazpacho recipe is thick and velvety from blending with copious amount of extra virgin olive oil and has a the tiniest hint of spice from the poblano pepper (add a jalapeño in there too, if you want more spice).
Let’s Talk Grilled Sumac Shrimp
This gazpacho also has grilled sumac shrimp on top which turns it into something a bit more substantial.
Use tiny shrimp and leave them whole as a garnish or chop up larger ones so it is a bit easier to eat. The sumac on the shrimp is tart the way a Lemonhead is tart, adding a stark but welcoming contrast to the rich soup.
Another gazpacho recipe that would piss off a Spaniard: