Puerto Rico Spicy Island Gazpacho

Puerto Rican cooking is a unique blend of Spanish, African and American influences – a mingling of flavours and local fresh ingredients passed from generation to generation. Soups are a popular starter in Puerto Rico and this cooling Gazpacho makes the perfect Island treat.


3 large tomatoes, chopped 3
1 Southern U.S. sweet onion, chopped 1
2 cloves garlic, roughly chopped 2
1 Southern U.S. cucumber, peeled and chopped 1
1 Southern U.S. green pepper, roughly chopped 1
2 Southern U.S. jalapeño peppers, seeded and minced 2
1/4 cup fresh lime juice 50 mL
3 tsp cider vinegar 15 mL
2-1/2 cups tomato juice 625 mL
1 cup clam juice 250 mL
1 tsp olive oil 5 mL
1 tsp paprika 5 mL
1/2 tsp salt 2 mL
1/4 tsp freshly ground black pepper 1 mL
1/4 tsp ground cumin 1 mL
dash Worcestershire sauce dash
  Chopped cilantro and diced avocado for garnish, if desired  


In large bowl place chopped tomatoes, onion, garlic, cucumber, green pepper and jalapeño. Add lime juice and vinegar, mix until combined. Let stand, covered, refrigerated, for 2 hours.

Remove bowl from fridge. Add tomato juice, clam juice, olive oil, paprika, salt, pepper, cumin and Worcestershire. Pour mixture into blender and blend until smooth, adding extra tomato juice if too thick. Chill for 2 hours before serving.

To serve, ladle cold soup into chilled bowls and top with chopped cilantro and diced avocado. Serve immediately.

Yields approximately 10 cups (2.5 L) or 8 to 10 servings.

Source: www.gosouthfresh.com; adapted from Welcome to Puerto Rico (http://welcome.topuertorico.org).

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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