Mexican Gazpacho

Yield: 6-8 servings as an appetizer
Active time: 30 minutes
Start to finish: 2 hours, 30 minutes

For the soup:

1 slice country-style bread, about 1'' thick, crusts removed
2 small cucumbers, peeled, seeded and chopped
2 pounds very ripe tomatoes, seeded and coarsely chopped
1 clove garlic, peeled and rough chopped
2 tablespoons cilantro
1 jalapeño, seeds removed and rough chopped
2 tablespoons sherry vinegar
½ cup extra virgin olive oil
½ cup water
Salt and pepper to taste

Garnishes:

½ jicama, peeled and cut into a small dice
½ cup sweet corn kernels
2 tablespoons mint, rough chopped
Extra virgin olive oil to taste
Salt and pepper to taste

1. To make the soup, soak the bread in water to soften, about 10 minutes. Squeeze out the moisture with your hands and place in a blender.


2. Add the cucumbers, tomatoes, garlic, cilantro, jalapeño, vinegar, olive oil and water.


3. Puree until smooth.


4. Allow the gazpacho to chill for about 2 hours in the refrigerator before serving.


5. Season with salt and pepper and serve in bowls topped with the garnishes.


6. To prepare the garnishes, mix together the jicama, corn, mint and olive oil. Season with salt and pepper to taste and serve on top of the gazpacho.

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