If you love soup but want something for the warmer weather, this gazpacho recipe crafted by a Stone Ridge-based, husband-and-wife team fits the bill.
Stone Ridge-based husband-and-wife team Gigi Fava and Michael Kane are in love with Mexican culture and cuisine. So much so that the duo, with backgrounds in food magazine design and architectural rendering, respectfully, decided to self-publish a cookbook with recipes crafted by Fava and photographed by Kane. Habaneros on the Hudson is inspired by Fava’s time living in Oaxaca, the couple’s trips to Mexico City, and, of course, the bountiful produce and local ingredients that are available right here in the Hudson Valley.
Mexican Gazpacho Soup
Course: SoupsCuisine: MexicanDifficulty: Easy4
servings30
minutes30
minutesThis gazpacho recipe leans into flavorful ingredients like juicy tomatoes, fresh cucumber, and spicy habanero. This can serve 4-6 depending on portion size.
Ingredients
6 plum tomatoes
1 cup cherry tomatoes
1 small cucumber, diced
¼ cup red onion, peeled and diced
1 garlic clove, minced
¼ cup apple cider vinegar
1 tsp Kosher salt
1 tsp black pepper, freshly ground
1 tsp ground cumin
1 tsp ground coriander
1 tsp dried Mexican oregano
1 cup vegetable stock
1 Tbsp Worcestershire sauce
1 habanero, stemmed and seeded, finely chopped
1 lime, freshly juiced and zested
1 avocado, cubed
¼ cup olive oil
- For garnish
½ cup cilantro, chopped
8 cherry tomatoes, halved
Directions
- Boil plum tomatoes and remove skins. Place in a blender and puree. Set aside.
- Chop all but 8 of the cherry tomatoes and place in a bowl with the diced cucumber and onion. Drizzle with olive oil.
- Add garlic, vinegar, and ½ cup of the vegetable stock to a mixing bowl and stir to combine. Season with salt, pepper, cumin, coriander, and oregano. Add Worcestershire sauce. Taste and adjust salt. Stir in chopped habanero. For less heat, use half of the pepper. Add the tomato puree and stir. Add avocado, olive oil, and remaining stock. Refrigerate until chilled.
- To serve, divide soup among bowls and top with halved cherry tomatoes, cilantro, and a drizzle of olive oil. To make ahead, gazpacho stores well in an airtight container in the refrigerator for at least two days, but wait to cube and add the avocado until ready to serve.
Related: 7 Places to Find Savory Bone Broth in the Hudson Valley
