Sunday, July 5, 2015

Gazpacho de Santa Fe - A Fiesta For the Taste Buds

One of the most picturesque sites in New Mexico are the chile ristras that hang along the fences and portals. They are sold all over the state, at farmers' markets  or straight from the back of the track at the side of the road. They make a perfect gift and a wonderful kitchen decoration. And of course, they are fabulous way to keep you chile ready close at hand. Peppers, hot and otherwise, are staple food in New Mexico and they inspire me to ever new fiery creations. This cold soup is one of them.

  • 3 bell peppers (red, yellow and green), chopped, seeds removed
  • 1 poblano chile
  • 1 Anaheim chile
  • 1 jalapeno pepper, chopped, seeds removed
  • 1/2 habanero pepper, chopped, seeds removed
  • 1/2 Serrano chile, chopped, seeds removed
  • 2-3 tomatillos, husk removed, chopped (wash thoroughly to remove the sticky residue)
  • 1 medium large ripe tomato, chopped
  • 3 garlic cloves, minced
  • 1/2 purple onion, chopped
  • juice of 1 lime
  • 1/2 tsp chile poblano powder
  • 1/2 tsp Celtic sea salt
  • pinch ground cumin
  • 3 Tbsp balsamic vinegar
  • 6 Tbsp virgin olive oil
  • 1 cup ice-cold spring or purified water
  • 1 Tbsp crashed chili pepper for garnish

  • Place chopped vegetable in the bowl of your blender. Add spices and lime juice. Add half of the water and pulse blend for a few seconds.
  • Add balsamic vinegar and blend. If the soup is too thick, add the remaining water and blend again making sure that it is still slightly chunky.
  • Add olive oil and give it another quick whiz. 
  • Pour the soup into soup plates or bowls and garnish with crashed chili pepper. Serve chilled and enjoy in good company!

Tip: I hope you will take the "fire challenge" but if this soup is too spicy for you, reduce the amount of habanero, jalapeno and Serrano peppers you are using. Adding chopped cucumber or zucchini and some more lime juice will make the soup milder as well.

I understand that you may have difficulty obtaining some of the listed ingredients. If you do not have tomatillos you can use green tomatoes. The New Mexican poblano chile can be replaced by wax pepper or other mild pepper you can lay hands on. You may have to improvise, but the soup is worth it. Although it is extremely spicy, it seems to have a cooling effect on the body. As the blood thins a bit, one does not suffer as much from the heat of the desert. 

A final note: Garlic and onions are perfect foods for detox. Use them generously in you recipes. Your body will thank you.

In radiant health - passionately raw - Dominique

Dominique Allmon©2015

For information about health benefits of chili peppers please click here


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