Santa Fe Gazpacho

I call this cold meal-in-one soup Santa Fe Gazpacho because it brims with the flavors of the Southwest and calls for corn tortillas instead of white bread. To mellow the onion and bell peppers, I roast them. If you're pressed for time or red-ripe tomatoes aren't available, substitute 3 (10-ounce) cans diced tomatoes and green chiles and omit the jalapeños. Prep: 35 minutes; Cook: 20 minutes; Chill: 2 hours.


Makes 6 servings

Recipe from



1 red onion, cut into 6 wedges
1 green bell pepper, seeded and cut lengthwise into 2-inch strips
1 red bell pepper, seeded and cut lengthwise into 2-inch strips
1 1/2 pounds plum tomatoes, quartered lengthwise, cored, and seeded (about 8 medium)
1 large garlic clove
3 to 4 jalapeño peppers, quartered lengthwise, cored, seeded, and pith removed
4 tomatillos, husked, quartered lengthwise, cored, seeded, and pith removed
2 cups frozen whole kernel corn
3 cups tomato juice
2 tablespoons fresh lime juice
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2/3 cup loosely packed coarsely chopped fresh cilantro


1. Preheat oven to 400°. Spread first 3 ingredients on a baking sheet, and roast on middle oven shelf 20 to 25 minutes or until light brown. Remove from oven, and let cool.

2. Halve tomato quarters crosswise, and pulse in a food processor in 2 batches until coarsely chopped. Transfer to a large nonreactive bowl.

3. Pulse garlic in food processor until finely minced, scraping bowl as needed. Add jalapeño, and pulse until finely chopped. Add tomatillo, and pulse until finely chopped; add mixture to tomato.

4. Chop roasted onion and bell peppers. If bell pepper skins are loose, remove before chopping. Add to tomato mixture. Stir in corn and next 4 ingredients, cover, and chill at least 2 hours.

5. Stir in cilantro, ladle into well-chilled large soup bowls, and garnish, if desired.